Salt to tasteAdd carefully as feta is already very salty.
Wash and peel the beetroots. Cut into bite-size pieces.
Put the beetroot cubes in a cooking pot, add around a cup of water and cover the pot with a lid. Cook covered for around 45 minutes or until the beets are soft enough to be pierced by a fork or knife. Once cooked, switch off the stove, strain the beets, and allow them to reach room temperature.
While the beets are getting cooked, dry roast roughly chopped walnut kernels in a pan for a few minutes or until they become fragrant. Switch off the stove and keep them aside.
Cut feta cheese into bite-size cubes.
Mix all the ingredients of dressing in a bowl and keep aside.
In another large bowl add the cooked beets, toasted walnuts, feta cheese cubes, finely chopped dill, and the dressing. Toss well, check and adjust the seasoning. Enjoy!
Though fresh beets taste the best in this salad, you can use canned beets too if fresh is not available.
Don't leave the walnuts unattended while roasting, they get burned fast.
Instead of walnut, any other nut or seed can be used too.
Add salt carefully and only if needed as feta cheese is also very salty.
For some heat, you may add chili flakes or finely chopped chili peppers.
More recipe tips and tricks are given within the post above, please follow them to make this recipe.