Beetroot Radish and Feta Cheese Salad

Coming from Asia, I was so intrigued with beetroot the first time I saw it in Europe.  Is it sweet? How should I eat it?  The vibrant root vegetable is staining my hands.  And now I started to explore this wonderful root crop and made my first ever beetroot salad.

I'm surprised how beetroot and radish combination created a wonderful taste and texture.  The crunchy, pungent and sweet taste of radish balances with the sweetness and texture of beetroot.  Feta cheese and the lemon zest give so delightful taste.  

The salad dressing is very light, fresh and fragrant.  Lemon, lemon zest, balsamic vinegar and olive oil, a basic salad dressing.  

This salad tastes so wonderful and packed with nutrients especially the beetroot.  The colorful the fruit or vegetable is, the healthier and nutritious it is. 

Recipe for 2 persons

Ingredients:

2 beetroots boiled
2 small raddish, sliced thinly
2 tbsp crumbled feta cheese
1 handful of sunflower seeds, or any seeds or nuts
mint or parsley for garnish, optional

Dressings
2 tbsp balsamic vinegar
1 tsp olive oil
1/2 lemon and lemon zest, or add more depending on your taste

Directions

1.  Boil the beetroot in water for 20-30 minutes or until tender.

2.  Once beetroot is cooked, let it cool then peel the skin with knife.  Cover your hands with plastic as it stains.

3.  Roast the sunflower seeds in hot pan for 2-3 minutes or until golden brown.

4.  Combine the salad dressings.  Set aside.

5.  Arrange the vegetables in a plate then put the feta cheese and roasted sunflower seeds as garnish.

6.  Finally, using a spoon sprinkle the dressing to the salad.  Garnish with mint or parsley.  That's it, the colorful salad is ready :-)