Beetroot and spinach salad with feta cheese
3 servings
15 minutes
Beet and spinach salad with feta is a harmony of flavors and textures that combines the tenderness of spinach, the sweet depth of beets, and the salty zest of feta cheese. This salad reflects European traditions of combining fresh vegetables and cheeses, creating a light yet rich dish. The combination of ingredients makes it an ideal complement to main courses or a standalone snack. Beets add sweet, earthy notes while spinach provides freshness and softness. The dressing made from olive oil and soy sauce fills the leaves with rich flavor, while sesame and dill add subtle aromatic accents. This salad is easily modifiable: you can add balsamic sauce, corn, or boiled egg. For those who love experimenting, spinach can be replaced with arugula or other greens. Simple, healthy, and surprisingly delicious!
1
Boil the beetroot
- Beet: 1 piece
2
In a bowl, mix spinach, olive oil, and soy sauce. (If the leaves are well soaked in the sauce and oil, the whole salad will be filled with great flavor)
- Spinach: 75 g
- Extra virgin olive oil: to taste
- Soy sauce: to taste
3
Sprinkle beautifully on top: chopped beetroot, feta, dill, and sesame. Done!
- Beet: 1 piece
- Feta cheese: to taste
- Dill: to taste
- Sesame: to taste
4
To diversify the salad, I alternate the following options: (1) sometimes I drizzle balsamic sauce on top, (2) I add either corn or boiled egg to the salad. If you don't like spinach, you can replace it with arugula, corn, or any other favorite greens. Enjoy your meal!
- Soy sauce: to taste