Red Beetroot, Carrot, Feta and Coriander Salad

 Yields: 4 servings


  • ~6 small red beets
  • 2 grated carrots
  • ½ c crumbled feta
  • ¼ c chopped coriander
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • ½ c chopped, toasted walnuts
  • Salt and pepper to taste


  1. Wash and boil the red beetroots until you can easily pierce them with a knife.
  2. Let them cool down and then peel them and cut them into cubes.
  3. Add cubed beats, grated carrot, cubed feta cheese, chopped fresh coriander, olive oil, vinegar, walnuts and salt and pepper to taste.