Beetroot & Feta Salad

Beetroot & Feta Salad


  • 2, boiled and peeled Beetroot
  • 2 tbsp seeds Pomegranate
  • 1 tbsp Extra Virgin Olive Oil, Oro Del Desierto
  • 1 tbsp Organic Balsamic Vinegar, Oro Del Desierto
  • 100g Feta Cheese
  • 1/4 cup, chopped Pistachios
  • 1 bunch Beetroot Leaves


Remove the beetroot leaves, leaving  2cm – 3cm stems attached.  Run them under cold water to remove dirt without tearing skin, then boil for 20 – 30 min til tender.  Once cooked, run under cool water using fingers to remove skin, then grate.  Tear the beetroot leaves and place in a bowl, add the cubed beetroot, crumbled feta cheese, pomegranate seeds and chopped pistachios.  Drizzle with olive oil & balsamic vinegar.


2 - 4 people

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