Beetroot salad

DSC_0041More I learn about healthy living, better I understand that the best foods are always the simple ones. Don’t let me even start about fruits being the best fast food, let’s stay in “salads for each meal” stage. I guess I am stuck there, however I do not feel any doubts, only excitement and happiness.

I was craving for beetroots for few days and I took this as a sign of my body lacking iron. For a long time only one use of beets I knew was beetroot soup. It is very popular recipe in Eastern Europe and one of my favourite winter soups as well. However I got bored and I also wanted to try some other ways to use beetroots in my diet. I’ve heard this salad recipe somewhere and now it is my first choice when talking about beetroots.


For 2 large plates:

2 medium beetroots, boiled
2 handfuls of rucola or other greens of your choice
2 tbsp of feta cheese
2-3 tbsp of cedar nuts
1 tbsp of olive oil
2 tbsp od balsamic vinegar
pinch of salt and pepper

I think the key of this salad is beetroot and balsamic vinegar combination, so I’d say balsamic vinegar is essential. When talking about cheese – it is, of course, optional, you can also try goat cheese instead of feta.


Slice you beetroots in thin slices. Combine greens and beets in the plate the way you like – I just layer them. Sprinkle the cheese and nuts, pour the mixture of olive oil, balsamic vinegar, salt and pepper on top. Perfection!!


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