Beetroot salad with whipped and crumbled feta

Ingredients (serves 2)

For the whipped feta :
– 150 g of feta
– 4 tbsp of olive oil
– 3 tbsp of water
– salt, pepper 

For the salad : 
– 350 g of cooked beetroot
– 1 shallot
– 2 tbsp of olive oil
– 1 tbsp of apple cider vinegar
– 50 g of crumbled feta
– chives, dill
– a handful of pine nuts
– salt & pepper 


1. Start by making the whipped feta : in a bowl, mix the feta, the olive oil and the water with an immersion blender for about 2 minutes until smooth. Season with a bit of salt and cracked pepper. 

2. Cut the beetroot into medium sized quarters. Peel and thinly slice the shallot. Chop the chives.

3. Serve each plate with whipped feta, topped with beetroot quarters and shallot slices. Season with olive oil, apple cider vinegar, and a bit of salt and cracked pepper. Finish with crumbled feta, pine nuts, chopped chives and dill leaves.

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