Beetroots, Feta, Oregano

Beetroots with Feta and Greek Oregano

Our recipe for a classic and delightful beet salad. You can either prepare this salad with precooked beetroots, or follow the instructions below in order to cook them at home. Personally, I prefer to buy my beets fresh. Even if I’m planning to just eat one or two out of the bunch, I cook them all together and save what left for later in the fridge. If stored entire with their skin in an airtight container, they will last for at least 3-4 days.


Two Beetroots

200 gr Feta cheese

3 pinches dried oregano flowers

Extra virgin olive oil

½ lemon


Preheat the oven at 190 C.

Wash the beetroots thoroughly, and then

wrap them one by one in aluminium foil.

Place the wrapped beets in the medium compartment
of the oven and cook for 1 hour. Let cool.

Unpeel and slice the beetroots.

Place the slices in a large serving plate.

Dress with 2 spoons olive oil and a few drops of lemon.

Crumble the Feta, sprinkle the oregano,

dress with more olive oil. Ready!

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