BBB Salad (beetroot, beans and Bulgarian feta)

The weather is warming up and that means it is time for delicious salads. This beetroot, bean and Bulgarian feta salad is ideal for spring – the veggies are from winter, but served as a salad they are light and fresh like summer.

This recipe is based on the Beet & Bean Salad post by ALifeMoment.

01 Salad

You will need:

  • 2 medium sized beetroots
  • 400g green beans
  • 150g Bulgarian feta
  • 4T toasted pepitas
  • powdered cumin and sage
  • butter
  • vegetable oil


  • Chopping board and knife
  • Large frypan
  • Oven tray


  1. Beetroot: peel, dice and put in the oven tray. Sprinkle with herbs, vegetable oil and salt. Roast at 180 degrees Celsius for 30 minutes of until cooked.
  2. Beans: remove the tops and the tails of the beans. Sautee in the frypan with a splash of butter until al dente
  3. Feta: Cube the feta
  4. Pepitas: buy roasted pepitas, toast your own in the oven, or follow my recipe for tamari pepitas
  5. Assemble: this salad needs to be layered rather than tossed (if you toss the salad you will end up with purple feta). Place 1/3rd of each ingredient in a bowl, repeat until all ingredients are used.

Note: This salad does not require dressing, the seasoning on the beetroot and butter from the beans will be sufficient.



04 serve



    1. Thanks for the original inspiration.
      I think next time I might try boiling the beetroot or using tinned baby beets, roasting them takes a long time. The cumin and sage could be incorporated with the beans instead.

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