Monday, April 15, 2013

Ensalada de Remolacha y Queso Feta (Beets and Feta Cheese Salad)


  • 6 large beets
  • 2 Tablespoons olive oil
  • A pinch of dry oregano
  • 1/2 cup Feta Cheese crumbled
  • 3 Tablespoons white vinegar
  • 1/2 cup minced green onions
  • Salt to taste

Preheat oven to 375 degrees.

Peel and wash the beets, cut them in 1/2 inch dices.

Place on a baking pan and drizzle one tablespoon of olive oil and the dry oregano.

Bake for 20 -25 minutes until the beets are tender.


In a bowl, mix the remaining olive oil, the vinegar and salt. Add the onions and crumbled Feta cheese. Toss beets in the mix.

Serve warm.