I made this beetroot feta salad this week for our packed lunches. We loved it so much that made it again for dinner tonight.
It is so simple. I had beetroots raw and cooked them in pressure cooker for 45 minutes in the evening.
Next day in the morning I chopped a big bunch of parsley and mixed it with almost same amount of salad leaves.
Peeled 2 beetroots, diced them and threw them in the salad leaves.
Crumbled about 200 gr of feta cheese on top of everything and put it in 2 lunch boxes.
Made a vinaigrette by mixing 6 table spoons of olive oil with 2 tablespoons of cider vinegar and kept this in 2 small plastic tubs in the lunch boxes.
I made tonight's salad using the left overs of the beetroots.