Colourful beetroot salad with feta cheese and sunflower seeds

beetroots with feta cheese and sunflower seedsThis colourful salad can be eaten as a light lunch or as a side dish.
This salad will keep to the next day in the fridge, but is best eaten freshly made.
Cooking time: 1 hour, including 30 minutes boiling time.
Cooking time 60 minutes for 4 portions


  • 2 kilo / 2000 g beetroots
  • 70 g / 3 oz ruccola
  • 70 g / 3 oz mâche (or cress)
  • 180 g / 6 oz feta cheese
  • 100 ml / 3 1/2 oz roasted sunflower seeds
  • 2 tbsp olive oil
  • Salt and pepper

Cooking instructionsHow to

  1. Peel 2 kilo of beetroots and dice them. Boil them for 30 minutes until soft.
  2. Take a moment and do breathing exercise. Set a timer if it helps you not to glance at the clock. Sit with your back straight in a chair. Think of how you breathe. Listen to breath. Feel the breath. Where does that feel? In the chest or abdomen? Feel the breath from beginning to end, from the nose to the throat to the throat and down into my chest and stomach and all the way out again. In and out. When thoughts come, note them, release them and return to the breath. Finish with a few deep breaths.
  3. Rinse 1 bag of ruccola and 1 bag of mâche and lay the salad out on plates or in a large bowl.
  4. Drain the beetroots and let them cool, then put them on top of the salad.
  5. Crumble 1 packet of feta cheese over the beetroots, sprinkle 100 ml / 3 1/2 oz sunflower seeds and pour over 2 tbsp olive oil. Salt and pepper to taste.
Nutritional value based on 1 portion:
Calories: 543
Carbohydrates: 46 g
Fat: 23 g
Protein: 19 g

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