Red Beetroot, Carrot, Feta and Coriander Salad




Red Beetroot, Carrot, Feta and Coriander Salad


Wash and boil the red beetroots until you can easily pierce them with a knife. Let them cool down and then peel them (keep the peels aside to colour the eggs later on). Cut them into cubes., then add a grated carrot, cubed feta cheese, chopped fresh coriander, olive oil, lemon juice (optional) and salt and pepper to taste.











With this recipe I take part in the event Weekend Herb Blogging (number 292). The creator of WHB was Kalyn di Kalyn's Kitchen, followed then by Haalo, Cook (almost) anything at least once, and then by Brii, Briggis recept och ideer for the Italian version. Thank you also to this week host Erbe in Cucina.


Photos and Recipes by Alessandra Zecchini ©

Comments

  1. What a colorful and yummy salad!Bravissima,carina!Un bacio!

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  2. Great flavor combination ~ the color of salad is gorgeous!
    US Masala

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  3. Mi piace molto l'accostamento di barbabietola e feta! Grazie per aver partecipato a WHB.

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  4. ciao alessandra, ma che bella combinazione di sapori!! ho giusto in frigo un pezzo di barbabietola cotta... ti copio la ricetta!
    baci

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  5. Anche a me piace molto l'accostamento feta e barbabietola rossa, devo dire che lo faccio spessissimo ed e' sempre gradito. Si puo' anche frullare e fare una salsa per intingere crostini, verdure crude ed altre cosine :-)

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