Yesterday, I celebrated my 33rd birthday! Not only did I have a great, fantastic, beautiful time with the girls and Kostas but I OVERINDULGED in food too! We went for breakfast where I had french toast with bacon and maple syrup -I didn’t used to like maple syrup but I do now! If only there was one food in this world I don’t enjoy eating…- and then for lunch I had a massive club sandwich with chips! Of course I was too full to eat anything for dinner -Thank God!- so today I am going back to my salads and healthier options.

This simple but filling and healthy salad is super easy to make and you can always make more to enjoy as a side dish too to chicken or fish. It has beetroot, feta cheese, some parsley and of course the basic vinaigrette of olive oil, lemon and garlic! I usually buy ready cooked beetroot and keep it in the fridge for easy salad solutions. Another great option for utilising beetroots in a salad is in the Cypriot potato salad which is an amalgam of potatoes, beetroots, vegetables and eggs. I will share the recipe soon!

For now, let’s get cooking my darlings!

INGREDIENTS

4 cooked beetroots

60 gr feta cheese cut in cubes

1 garlic clove

1 lemon

3 tbsp olive oil

salt/pepper

2 tbsp chopped parsley

INSTRUCTIONS

Step 1

Cut the beetroot in cubes and place in a bowl. Add the chopped parsley.

Step 2

Blend together the minced garlic, lemon juice, olive oil and salt and pepper.

Step 3

Pour the vinaigrette in the beetroot and mix well. Add the feta cheese and stir some more.

Done!

♥ Another great idea is to add some pecan nuts in the salad too for that extra crunch!

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