Red Beetroot, Carrot, Feta and Coriander Salad Wash and boil the red beetroots until you can easily pierce them with a knife. Let them cool down and then peel them (keep the peels aside to colour the eggs later on). Cut them into cubes., then add a grated carrot, cubed feta cheese, chopped fresh coriander, olive oil, lemon juice (optional) and salt and pepper to taste. With this recipe I take part in the event Weekend Herb Blogging ( number 292 ). The creator of WHB was Kalyn di Kalyn's Kitchen , followed then by Haalo, Cook (almost) anything at least once , and then by Brii, Briggis recept och ideer for the Italian version. Thank you also to this week host Erbe in Cucina . Photos and Recipes by Alessandra Zecchini ©