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Beetroot & feta salad

by paddock2pixel

Beetroot & feta salad

Raw beetroot is so good! It's juicy, it's crunchy, it's earthy but sweet - and best of all, it's healthy and delicious. The colour is amazing, but be careful, beetroot juice stains hands and clothing!
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Keyword: beetroot
Servings: 4


  • 5 small beetroots
  • 3 tbsp chopped parsley
  • handful of chopped pea shoots
  • 2 spring onions
  • 3 tbsp sunflower seeds
  • 8 walnuts
  • 1 tbsp olive oil
  • juice of 1/2 lemon
  • 80 g feta
  • salt & pepper to taste


  • Scrub the beetroot, then coarsely grate it. *Hint:* The stains of beetroot juice are hard to wash off skin and wooden chopping boards. Wear gloves and grate it into a large plastic container.
  • Chop the parsley, spring onion, and the pea shoots, then add them to the mix.
  • Toast the sunflower seeds and walnuts without oil in a frying pan until golden and aromatic. Let them cool down a bit before adding them to the beetroot.
  • Dress with the olive oil and lemon juice, season to taste.
  • Crumble the feta over the salad. Serve as a main or side.
  • Bon Appetit!

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