Homegrown Beetroot Salad

Homegrown Beetroot Salad

I had this salad at a friend’s dinner party, and this is inspired by her recipe. I liked it very much and I make it quite often now especially since I still have beetroots in my garden.


2 beetroots
a handful of pine nuts
2 tbsp celery leaves
balsamic glaze, I use Odysea
100 gr feta cheese (not included in the picture)
salt and freshly group pepper, season to taste

Prep time: 5 min
Cooking time: 30 min
Total time: 35 min


Step 1:
Discard the beetroot leaves and wash the beetroots.
Place them in a pan with water (skin on, don’t bother peeling them) and boil for 20-30 min until tender. Try them with a fork. I like my beetroots with a bit of bite, not very soft. Boil them to the desired softness.
Remove the pan from the heat and pour cold water over them, and when they are cool enough to handle, but still warm, remove the skin with your fingers. It will come right off.

Step 2:
Slice them and arrange them on a plate. Sprinkle over the pine nuts and celery leaves, dress with balsamic glaze, salt and pepper.
Cut the feta cheese into cubes and sprinkle over the top. Tip: Do not add the feta cheese until you are ready to serve, otherwise, the cheese won’t look very appetising, it will be stained with the red colour from the beets.

Note: You can make this a day in advance for a dinner party and have the feta cheese cubed in a container to sprinkle over just before serving. The salad is good served warm or cold.

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