Beetroot salad

IMG_602c4Beetroot was something I stopped eating after experimenting with it in a gratin once. The whole thing turned expectedly pink/reddish. However unexpectedly I felt sick just looking at it and although I tried eating it, I ended up throwing the entire thing in the bin. Although there was nothing wrong with the taste, the mere look of it disgusted me.

Since that fateful evening though, I have been served beetroot and found it quite good. So with a hiatus of not cooking beetroot for a couple of years, I decided to buy beetroots and give it another go.

Beetroot salad

3 medium beets

1/2 tbsp of lemon juice

pinch of salt and pepper

A couple of handfuls of rocket leaves

100 g of feta cheese

chives

  1. Prepare your beets by boiling for 30-45 minutes with the skin on. Leave them to cool once they’re tender and peel. The skin should peel off quite easily when they’re cooked.
  2. Slice the beets and mix with lemon juice, salt and pepper.
  3. Serve on top of a bed of rocket leaves, sprinkle with feta cheese and chopped chives and serve this nourishing salad.
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