How To: Cook Beetroot/ Beetroot & Feta Salad
An easy guide on how to cook this super nutritious and versatile root vegetable
Once your beets are cooked, this easy Beetroot & Feta Salad can be ready in minutes :)
For today’s recipe I made a BEETROOT & FETA SALAD - which requires only a few ingredients and tastes amazing – and added instructions on how to cook beets from scratch.
BEETROOT & FETA is a classic combination used in many cuisines around the world, due to the perfect and delicious pairing of the salty feta contrasting with the earthy sweetness of beets. Once your beets are cooked, this salad can be put together in as little as 5 minutes.
As you’ll see in the steps below, the secret to retaining as much of the beets’ gorgeous, deep pink hue during cooking, is to keep them intact, avoiding any of the juices to escape. Apart from that, the method is very straightforward.
A great advantage of home cooked BEETROOT is to do with its storage – cooked and cooled beets can be kept in the fridge for up to 5 days, during which you can use them in salads, sandwiches, dips and spreads, to name a few, making them a super handy food item to have, and to use in home meals as well as lunchboxes.
Beets are extremely healthy and well known for being packed with several nutrients and health benefits, such as, lowering blood pressure.
Their green and pink leafy tops are also edible and very rich in nutrients, including iron, magnesium and calcium. Usually, supermarkets trim these off, but If you’re lucky to grow your own BEETROOT or buy them with tops intact, know that these can be steamed on their own and served as a side or added to stir-fries, soups and stews - with younger leaves being a great addition to salads.
HOW TO COOK BEETROOT
Keep beets completely submerged in water during cooking
1. Remove any leafy tops from beets, leaving at least 2 cm long of the stems attached.
2. Gently and thoroughly wash beets under cold running water, to remove any grit.
3. Place beets in a pot large enough to fit them in one single layer.
4. Completely cover beets with water.
5. Bring to the boil then turn the heat down to a simmer. Partly cover if a lid is available.
6. Simmer for 30-45 minutes, depending on size. Keep an eye on the water level, topping up the water to ensure beets are submerged. Beets are cooked when easily pierced with a skewer, or fork.
TO PREPARE/ STORE
1. Carefully remove cooked beets from the water and let them cool down on a plate or chopping board, until safe enough to handle.
2. If storing for later use, keep beets (peeled or unpeeled) in a sealed container, in the fridge, for up to 5 days.
3. To peel beets, cut off both ends and remove the skin by easily peeling it off, using your fingers or the flat end of a knife.
BEETROOT & FETA SALAD
Serves 2
1 medium cooked beetroot, peeled and cut in cubes
40 g feta cheese (I used Whitestone’s Fuchsia Creek Feta), diced or crumbed
1 Tbsp fresh parsley, roughly chopped
¼ lemon, juice only (you may replace with your favourite vinegar – red wine, cider, raspberry, balsamic, all work well)
Salt and pepper
Olive oil
Method:
1. Place cubed beets in a bowl. Season with salt, pepper, the lemon juice and a drizzle of olive oil. Toss to combine.
2. Place dressed beets in a serving dish, top with the feta and garnish with the parsley.
Serve!😊