Greek Beetroot Salad

Serves 4-6
Time 1 hour + 20 minutes


3 large beetroots, washed 

1 block Greek feta, cubed 

3 garlic cloves, microplaned 

2 cups fennel, shaved

2 cups watercress shoots

¼ cup fresh mint, chopped

¼ cup fresh parsley, chopped 

Salt & pepper

4 tbsp extra virgin olive oil 

3 tbsp red wine vinegar

1 clove garlic, microplaned 

2 tsp coriander seeds



1 avocado, sliced 

3 boiled eggs, halved


In a large pot of water boil beetroots for 1 hour or until softened. 

Allow to cool. Remove the stems and use a knife or your fingers to gently remove the skin. Thinly slice the beetroot. Be careful during this stage- beetroot will stain. 

Mortar and pestle coriander seeds. 

In a large mixing bowl carefully add remaining ingredients to beetroot. Gently stir through

Add avocado + boiled eggs, season with salt and pepper and a drizzle of extra virgin olive oil.