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Refreshing Beetroot and Strawberry Salad

- Categories : Recipes
  1. Ingredients:

II. Ingredients:

1. Cooking and Peeling the Beetroots:

    • Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).
    • Trim off the beetroot greens, leaving about an inch of the stems intact.
    • Wrap each beetroot individually in aluminum foil, ensuring they are well sealed.
    • Place the foil-wrapped beetroots on a baking sheet and roast them in the preheated oven for approximately 50-60 minutes, or until tender when pierced with a fork.
    • Remove the beetroots from the oven and let them cool slightly.
    • Once cooled, use a paper towel or your hands to gently rub off the skin. The skin should easily peel away. Trim off any remaining stems or rough parts.
    • Slice the cooked and peeled beetroots into thin rounds or bite-sized cubes.

    2. Assembling the Salad:

    • In a mixing bowl, combine the sliced beetroots and strawberries.
    • Drizzle the balsamic vinegar and extra virgin olive oil over the beetroot and strawberry mixture. Season with salt and pepper according to your taste.
    • Gently toss the ingredients together until they are well coated in the dressing.
    • Transfer the salad to a serving platter or individual plates.
    • Sprinkle crumbled feta cheese and torn mint leaves over the top of the salad.

    3. Serving:

    • Serve the beetroot and strawberry salad immediately as a refreshing appetizer or as a side dish to complement your main course.

    Enjoy the delightful combination of earthy beetroots, sweet strawberries, tangy feta cheese, and fresh mint in this refreshing salad!

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