IMG_2028This salad brings back a lot of memories as my mum made it when my aunts would come over for a chat during the week. Usually she made this in the summer months when it was hot outside but to be honest it is good anytime of the year. My mum and aunts were very close and would get together a couple of times a week over lunch and coffee. They would rotate homes and would spend many an afternoon talking (gossiping), eating and enjoying the day. Sometimes they would go shopping or maybe even go to a local coffee shop for a few hours. However most often than not sitting around the kitchen table was their preferred choice.

This salad was made most of the time as it was easy but substantial as well. Very simple and no real recipe but something I like to make every once in a while along with a cup of Greek coffee to bring back good times and wonderful memories.

2-3 roasted beets or pickled from a jar.

New potatoes, about  3-4

Handful of lettuce, any will do.



1-2 roughly cut tomatoes

Half a cut cucumber

2-3 spring onions chopped

Small handful feta cheese

Extra virgin olive oil

Juice of 1 lemon

Salt and pepper.

If using fresh beets scrub and cut into smallish pieces. Toss with olive oil and season with salt and pepper. Roast in a 350F oven for about 45 minutes or until soft throughout.

Meanwhile boil the potatoes until just soft. Chop the vegetables and in a bowl add them along with the potatoes which have been halved along with the the beetroot. A good sprinkle of the fets cheese.

Make a vinaigrette with the olive oil and lemon juice. Toss thoughout the salad and season.

Tip: Add the vinaigrette while the potatoes and beets are still warm so they absorb all of the lovely dressing


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