There is something quietly magnificent about beetroot — that deep, jewel-like colour, the earthy sweetness that seems to carry the sun and the soil in equal measure. This salad is Greek at heart: bold, honest, and generous. Roasted beets, briny olives, creamy feta, and a handful of fresh herbs come together under a bright, herby dressing that does far more than dress a salad — you’ll find yourself spooning it over everything.
Serve it alongside grilled lamb, tuck it into a mezze spread, or let it be the quiet star of a summer lunch. However it lands on your table, it will not stay there long.
Difficulty Level : Easy
Preparation time : 20 minutes
Portions : Serves 4 generous portions
INGREDIENTS (Serves 4)
3 medium cooked beets, thinly sliced (a mandoline gives the most beautiful, even slices)
1 French shallot, thinly sliced or small red onion
100g Greek feta, crumbled
A handful of fresh oregano (optional, you may also use coriander leaves)
A handful of fresh chives, finely minced
A handful of fresh mint, finely minced
Salt & pepper to taste
5–6 tablespoons French Mustard Vinaigrette (recipe below)
And don’t forget — a slice of baguette and a glass of wine are non-negotiable.
French Mustard Vinaigrette
1 Teaspoon Dijon mustard
1/2 French shallot, finely chopped
120 Ml. (1/2 Cup) Virgin Olive Oil
60 Ml. (1/4 Cup) Red Wine Vinegar
1 Teaspoon honey or maple syrup
Pinch of cayenne pepper or Piment d’Espelette
Salt & pepper to taste
Place the mustard and olive oil in a jar, seal the lid, and shake vigorously for a minute or two until the mixture turns creamy and begins to thicken. Add the shallot, red wine vinegar, maple syrup, and seasoning, then shake again until the vinaigrette is silky and emulsified.
Spoon a few generous tablespoons over the salad and keep the rest in the jar. The beauty of this dressing is that it only gets better with time — top it up with a splash of olive oil and red wine vinegar as needed, and it will keep happily in the refrigerator for days.
Leave a Reply