Beetroot side salad


This simple side is all about clean flavors, and goes with almost anything. The sweet soft beetroot, salty feta, crunchy hearty seeds, covered in a fresh lemon dressing is a go to for any meal.

(O.K. maybe not breakfast…. or wait a minute…. maybe even breakfast…)

400gr of cooked beetroot
1/2 a slab of feta (or goats cheese)
1 bunch of parsley
1/2 onion, finely chopped
1 handful of toasted nuts or seeds (whatever you have)
juice of 1/2 a lemon
extra virgin olive oil
salt and pepper to taste


If you have a fire going for the BBQ and you can find fresh beets they taste like heaven if you wrap them in tinfoil and cook them in the embers of a fire. All the smokey flavors go great with the earthy sweet tones naturally present in the beetroot.

Otherwise you can use precooked beetroot, they still taste great and are easy to use if your traveling as it’s a veggie you can store of a long time.

Chop your purple earthy bombs of sweetness into medium large chunks. Finely chop an onion and the parsley and mix together. Whisk together the lemon juice, olive oil, salt and pepper and pour over your veggies. Crumble the feta and sprinkle over some (toasted) seeds. We love to use either pumpkin seeds or pecan nuts.


This earthy side dish works great in the summer with some cold cuts of meat (we served it with porchetta), or in the winter with a sunday roast.