Winter salad with baked beetroot and Greek feta cheese

Winter salads are thought to be dull in taste but that is not true, they can be equally delicious as spring and summer salads! Here’s an example, a scrumptious salad made with the combination of two  ingredients that we Greeks like very much: beetroot and feta cheese!



Winter salad with baked beetroot and Greek feta cheese


800 gr-1 kg beetroots

½ cup esti extra virgin olive oil

¼ cup esti balsamic vinegar

1 cup Greek feta, crumbled


½ cup chopped walnuts



Preheat the oven at 200 degrees. Wipe the beets clean. Place the beets on a large piece of aluminum foil and drizzle with 2 tablespoons olive oil. Wrap the foil around the beets then roast placing them in the middle of the oven until tender. It will take about one hour. Unwrap the beets and let sit until cool enough to handle. Peel the beets then cut into 1 cm thin slices.


In a small bowl, whisk together the remaining olive oil and the balsamic vinegar.

Place the beet slices on a large serving platter. Season with some salt and pepper. Add the vinaigrette. Sprinkle feta cheese and walnuts on top and serve immediately.

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