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.

More To Explore


Salmon Patties

Yields: 6 Servings Ingredients 1 can (213g) of salmon 1 small onion (or about ½ cup/125mL) finely chopped 1 tablespoon (15mL) sweet relish 1 tablespoon


Spinach and Strawberry Salad

Yields: 6 – 8 Servings Ingredients for salad: 1 bag fresh spinach, washed 1 pint fresh strawberries, washed, hulled and cut into quarters Optional: cucumber