Greek beetroot salad with feta and fresh mint

That simple.

Because it’s getting hotter and hotter these days and all I can do is dream about salads.

Boiled red beetroot, lots of extra virgin olive oil, good red-wine vinegar, salty, barrel-aged feta, the freshest mint.

Slices of bread on the side, and blue skies reflected in our wine glasses.




Greek beetroot salad with feta and fresh mint

You can add some finely sliced red onion, shallot, or spring onions that are now in season. Also, a handful of toasted and chopped walnuts or almonds would be a fitting addition. Instead of mint, you could add fresh dill or fennel leaves (wild if you can find them).

Yield: enough for 2 people

Ingredients
2 large beetroots, boiled with their skin, then peeled and cut into somewhat thin slices
100-120 g barrel-aged, hard feta
Extra virgin olive oil
Fresh mint leaves
Salt
Freshly ground black or white pepper


Preparation
Arrange the beetroot slices on a large plate or platter and season them with a little salt and pepper. Crumble the feta on top and drizzle with lots of olive oil. Add vinegar, 1-2 tsp depending on your taste. I add a lot because I love the acidity and the way it counteracts the sweetness of the beetroot. Add the mint leaves and serve.


If you’re a beetroot (beet) fan like me:
Chicken and beetroot salad with orange, fennel and feta
Beetroot hummus with spicy, crunchy roasted chickpeas
Purple and golden beet chips with spicy sour cream dip
Chioggia beet salad with goat’s cheese and pistachios
Greek beetroot purée with potatoes and walnuts