Roasted Beet and Feta Salad


  • For Salad
  • 4 medium beetroots
  • 2 ounces feta cheese
  • 2 tablespoon roughly chopped parsley
  • 1/2 cup thinly sliced fennel bulb
  • lemon vinaigrette
  • For Lemon Vinaigrette
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 2 garlic cloves – minced
  • ½ teaspoon black pepper
  • ½ teaspoon salt (or to taste)


For Salad
Boil the beetroot on medium heat for 45 mins or until it can be easily pierced through with a knife.
The skin will easily peel off. After removing the skin of the beetroots, chop the beetroot into cubes and do the same with the feta cheese.
Roughly chop the parsley. Slice your fenel bulb
Combine beetroot, fennel, feta cheese, parsley with the lemon vinaigrette and serve.
For Lemon Vinaigrette
Mix all ingredients together in a bowl and whisk slightly.


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