I love beetroot not only for its unique taste and flavor but also for the stupid list of health benefits associated with it. Belonging to the same family as spinach and chard, every part of the beetroot can be enjoyed – although it’s important to know that the leaves are bitter!). There are different varieties of beetroot, identified by their color, but only the red beetroot contains the cancer-fighting property, Betacyanin.

This easy beetroot salad is a great way to start consuming beetroot. I will admit that it does take quite a bit of time to prepare, but one way I make the process worth it is to roast a bunch of beetroot at the same time so that you can store what you don’t use in the fridge for up to a week. The health benefits of beetroot include:

The most burdensome part of this recipe is the roasting of the beets, which can take up to an hour and a half. Make sure to use medium sized beets to reduce this time by fifteen minutes.

Easy Beetroot Salad with Feta and Dill

A healthy earthy beetroot salad made delicious by pairing it with crumbled feta cheese and dill.

• 2 pounds Medium-sized Beets (washed and scrubbed.)
• 3 tbsp Olive Oil (extra virgin.)
• 3 tbsp Balsamic vinegar
• 1/4 tsp Kosher salt
• 1/4 tsp Black pepper (freshly cracked.)
• 1/2 cup Feta Cheese (crumbled.)
• 2 tbsp Fresh Dill (chopped.)

1. Preheat oven to 425 °F.

2. Wrape beets individually in aluminium foil and place on a rimmed baking sheet. Bake until tender (about an hour and 15 minutes). When cool enough to handle, peel with a paper towel and cut into 1/2 inch cubes.

3. Whisk olive oil, balsamic vinegar, salt and pepper in a large bowl. Add beets and feta and toss to coat. Serve sprinkles with dill.

Appetizer, Lunch, Salad, Side Dish

Mediterranean

Appetizer, Gluten-free, Low-calorie, Lunch, Recipe, Salad, Vegetarian

Pro tip: To make ahead, prepare through to step 2 and refrigerate the beets for up to 2 days.