Roast beetroot and feta salad
Recipe
-
4 persons
You can also use the Big Green Egg to prepare a tasty vegetarian salad. In this recipe for a roasted beetroot salad, we use the EGG to roast the beetroots between the glowing charcoal. This is an easy way to add great flavours to your salad!
INGREDIENTS
For the salad
- 3 large beetroots
- 100 g feta cheese
- 1 bunch of flat parsley
- 3 tbsp. olive oil
- 1 tbsp. balsamic vinegar
- 1 tsp. lemon zest
PREPARATION
- Light the Big Green Egg and wait until the charcoal is glowing. Carefully nestle the beetroots in the glowing coals and roast them for approx. 40 minutes. Turn them over now and again using the Grill Tong so they cook nice and evenly.
- Remove the beetroots from the EGG and allow to cool slightly. In the meantime, cube the feta and finely chop the parsley. Remove the blackened skin of the beetroot and cube the flesh.
- Put the cubed beetroot in a bowl, sprinkle with olive oil and vinegar, then mix in the feta and the parsley. Season with pepper and salt. Sprinkle on lemon zest before serving.
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