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Ingredients:
- 3 medium-sized beetroots
- 200g strawberries, hulled and sliced
- 50g feta cheese, crumbled
- Handful of fresh mint leaves, torn
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra virgin olive oil
- Salt and pepper, to taste
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!
