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rote Bete Salat mit äpfeln und feta auf einem Salat Teller

Beet Salad with Apple & Feta

This beet salad with apple and feta cheese is so quick and easy to prepare and is guaranteed to delight your guests thanks to the combination of the earthy flavors of raw beets paired with fresh apple slices, creamy feta and fresh mint.

Course Appetizer, side
Cuisine American
Keyword beet salad apple
Cook Time 15 minutes
Total Time 15 minutes
Servings 2
Calories 200 kcal

Ingredients

  • 500 g beets - 3 medium sized beets
  • 1 big lemon
  • 1 tbsp red currant jelly or raspberry jam
  • 3 tbsp olive oil
  • ground pepper and salt
  • 2 tart apples e.g. Boskop or Braeburn
  • 100 g feta 1/2 cup
  • 3 tablespoons chopped parsley or a few mint leaves

Instructions

  1. Since beetroot stains a lot, it is best to wear kitchen gloves: If you use raw beetroot, wash, clean and peel the beetroot. Cut it into thin slices with a vegetable peeler. If pre-cooked, simply cut into thin slices.

  2. Mix the juice of ½ big lemon with currant jelly, 3 tablespoons of olive oil, some pepper and some salt to form a dressing and season to taste. Pour the dressing over the beets, mix well and leave to marinate for 5-10 minutes.

  3. Meanwhile, wash, halve, core, quarter and thinly slice the apple, drizzle with the remaining lemon juice.
  4. Take the feta out of the packaging and roughly crumble it. Rinse the parsley or mint, shake dry, chop finely.

  5. Arrange the beetroot salad with apple slices on a plate or platter. Sprinkle with the crumbled feta and chopped parsley or mint and drizzle a little honey over the apples and cheese. Serve with toasted bread or fresh crusty baguette.