Beetroot, Feta and Oregano Salad

Beetroots, Feta, Oregano




Ηands on

In this recipe, you can either opt for fresh or precooked beets. If you choose to make the beets yourself, you can store them in an airtight container, with their skin on and they will last for at least 3-4 days in the refrigerator.



Preheat the oven at 190°C/375°F. Wash the beetroots thoroughly, and then wrap them one by one in aluminum foil. Place the wrapped beets in the middle rack of the oven and cook for 1 hour. Let cool.


Peel and slice the beetroots. Place the slices on a large serving plate. Drizzle with 2 tbsp of Extra Virgin olive oil and a few drops of lemon. Crumble the Feta cheese on top, sprinkle the Aegean Isle Oregano, drizzle with more Extra


Virgin olive oil. Enjoy!



2 medium-sized beetroots
200g Feta cheese
3 pinches of Aegean Isle Oregano
juice of ½ lemon
Extra Virgin olive oil


Daphnis and Chloe is a culinary herb and spice company dedicated to cooks who are looking for Mediterranean ingredients of the finest quality.

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