Ingredients:
- 4 medium beetroots
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese
Instructions:
- Preheat the oven to 400°F (200°C).
- Trim the leaves and stems from the beetroots and wash them well.
- Wrap each beetroot in foil and place them on a baking tray.
- Roast the beetroots in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a knife.
- Remove the beetroots from the oven and let them cool.
- Once the beetroots are cool enough to handle, peel off the skin and chop them into bite-sized pieces.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
- In a large bowl, toss the chopped beetroots with the dressing until well coated.
- Add the chopped parsley and feta cheese, and toss again to combine.
- Serve the salad at room temperature or chilled, as a side dish or a main course.
This salad can be made ahead of time, just keep it refrigerated in an airtight container. You can also add some greens like arugula, spinach or mixed greens to make it more healthy and delicious. You can also use different types of vinegar and different type of cheese like goat cheese or blue cheese to make different variation of the salad.