Raw Beetroot and Feta Salad

5 from 4 votes

This raw beetroot and feta salad with apples is a crisp and delicious autumn or winter salad with a simple vinaigrette.

Prep Time15

Cook Time2

Total Time17

Course: Salads

Cuisine: American

Servings: servings

Calories: 370kcal

Author: Adina

Roast the sunflower seeds in a non-stick pan on medium heat until golden. Shake the pan very often. Remove the seeds from the pan immediately and leave to cool on a plate.
2 tablespoons sunflower seeds
Prepare beets: Wash and peel them using a vegetable peeler (Note). Slice the beets very thinly, or use a mandoline for more regular, nicer slices. Place in a bowl. Set aside.
12.5 oz beets
Quarter and core the apple. Slice thinly. Place the slices in another bowl and toss gently with 1 tablespoon of lemon juice. Set aside.
1 red crisp apple + 1 tablespoon lemon juice
Make the dressing: Mix oil, lemon juice, sugar, salt and pepper to taste.
2 tablespoons vegetable oil + 2 tablespoons lemon juice + 1 teaspoon granulated sugar + fine sea salt and black pepper
Toss the beetroot slices with ⅓ of the dressing. Toss the apple slices with ⅓ of the dressing.
Assemble beet salad: Arrange beetroot and apple slices on a serving platter. Crumble the feta cheese on top and sprinkle with the sunflower seeds and chives. Drizzle with the remaining dressing and serve as suggested above.
½ cup feta + 1 tablespoon chopped chives

How many beets? 12.5 oz/ 350 g can be one large beet or up to four smaller ones.
Use latex gloves to avoid stains on your hands.