Beet salad with feta cheese

I never knew that I had a soft-corner for crunchy salads, until I visited Sweet tomatoes – a famous Salad buffet Restaurant in Bay area or may be until my daughter came into my life or until I explored new vegetables and fruits.

Indeed exploring some organic markets and stores is like walking through a veggie-garden sometimes. Today I am sharing one of my self-developed recipe of beets, inspired by one of my friend – Inderjeet (a salad pro). An easy handy salad, which has iron from beets, Vitamin K from Cabbage, Sodium from Lettuce and Protein from Feta Cheese. Lets check the recipe now.

P.S. : I am participating in a Blogging Marathon  for a Kid’s Delight event ( my 2nd post) hosted by Sandhya whose theme is Summer Salads.

 

 

 

 INGREDIENTS:

  1.  Half beetroot (chukundar) – sliced in thick juliennes or wedges
  2.  Vinegar (chilli or white) – 2 tsp diluted in water
  3.  Feta cheese (crumbled) –  5 tbsp
  4.  Half Butter lettuce ( chopped ) – 1 bowl
  5.  Daikon /Radish (Mooli) – 1 whole chopped in fine quarter slices (optional)
  6.  Cabbage (finely chopped) – 1/2 cup
  7.  Vegan mayonnaise – 2 tbsp (optional)
  8.  Black pepper powder (freshly ground) – 1 tsp
  9.  Lemon juice – 2 tsp (optional)
  10.  Sugar – 1 tsp (optional)

 

 

METHOD:
| Preparation time : 2 hrs | Assembling time : 15 mins | Makes 3-4 bowls of servings|

1. Cut the beet in half. For this recipe half (big beet) is sufficient. If you love them you can add 2 small too. Peel and slice them in thin wedges. (You may add shredded too, but those are not soaked in vinegar.)
2. Soak them in white vinegar diluted with water and a tsp sugar for 2 hours. Dilute 2 tsp of vinegar in 1 cup of water and then soak them. This step is optional. It is for adding that tart to your salad if you desire. 
3. Wash the beets in fresh water. If we are not soaking the beets, then peel the daikon /radish and slice them thinly in quarters. Adding radish is upto you , not so required in this recipe. But if you like some crunch ,then this is good. 
4. Chop the cabbage and lettuce in shreds or pieces. Mix them with the radish and beets. cabbage
5. If the beets weren’t soaked , then add the sugar, lemon juice now and mix them well. Also add Balsamic vinaigrette – a tsp to enhance the flavor. lettuce, lemon
6. Sprinkle some black pepper powder and feta cheese on the top. Mix them lightly. 

 

My daughter is fond of beets since they add color to her lips 😉 . If your kid isn’t fond of beets, you can use the shredded beets or thin juliennes in the recipe . This salad helps to replenish their lost nutrients after playing under the sun. 😀

If you are interested in participating this Blogging Marathon, check it for #BM 90 Blogging Marathon .

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You may also like my other salads and appetizers here : Raw Preps

Till then enjoy the summers and continue sharing….
🙂

Print Recipe
Beet salad with feta cheese
I never knew that I had a soft-corner for crunchy salads, until I visited Sweet tomatoes - a famous Salad buffet Restaurant in Bay area or may be until my daughter came into my life or until I explored new vegetables and fruits. Indeed exploring some organic markets and stores is like walking through a veggie-garden sometimes. Today I am sharing one of my self-developed recipe of beets, inspired by one of my friend - Inderjeet (a salad pro). An easy handy salad, which has iron from beets, Vitamin K from Cabbage, Sodium from Lettuce and Protein from Feta Cheese. Lets check the recipe now. P.S. : I am participating in a Blogging Marathon event hosted by Sandhya whose theme is Kids' Delight Summer Salads.
Prep Time 15 mins
Cook Time 0
Passive Time 2 hrs
Servings
servings
Ingredients
Prep Time 15 mins
Cook Time 0
Passive Time 2 hrs
Servings
servings
Ingredients
Instructions
  1. Cut the beet in half. For this recipe half (big beet) is sufficient. If you love them you can add 2 small too. Peel and slice them in thin wedges. (You may add shredded too, but those are not soaked in vinegar.)
  2. Soak them in white vinegar diluted with water and a tsp sugar for 2 hours. Dilute 2 tsp of vinegar in 1 cup of water and then soak them. This step is optional. It is for adding that tart to your salad if you desire.
  3. Wash the beets in fresh water. If we are not soaking the beets, then peel the daikon /radish and slice them thinly in quarters. Adding radish is upto you , not so required in this recipe. But if you like some crunch ,then this is good.
  4. Chop the cabbage and lettuce in shreds or pieces. Mix them with the radish and beets.
  5. If the beets weren't soaked , then add the sugar, lemon juice now and mix them well. Also add Balsamic vinaigrette - a tsp to enhance the flavor.
  6. Sprinkle some black pepper powder and feta cheese on the top. Mix them lightly.
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22 comments

  1. farah says:

    I love the way uv kept the recipe simple and neat. its easy to make. most salad recipes that call for lots of ingredients just to make the dressing just puts me off! loving this salad shwetha!

    • Shweta says:

      Thank you for your kind gesture ! Yes , the dressing part has kept me away from the salads category too for 3 years . But now after joining this Marathon, I am inspired to try new recipes .. 🙂

    • Shweta says:

      Yeah and now I can understand that why the theme said – Summer salads. We enjoy and relish them in summer a lot, which replenish our lost nutrients too .:)

    • Shweta says:

      Yes, I think the Cheddar cheese will do more justice in balancing the sweetness. But since I have dipped my beets in vinegar , already, they weren’t that sweet at all.

  2. code2cook says:

    Great salad with beetroot and feta combination. very healthy and so filling with such veggies. Loved this version of salad.

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