Beetroot salad with feta

Beetroot salad with feta

cap 2 servings    clock 10 min       runman255 kcal per serving

There are a lot of variants of this salad, but the essence boils down to one – a pleasant combination of sweet beet, brackish feta cheese and a crunchy element in the form of pine nuts, almonds or seeds. Flavoring from olive oil and balsamic will be right.

You will need

Beetroot 150 g Olive oil 20 ml Seeds of pumpkin 10 g
Feta cheese 70 g Salad green 30 g Balsamic vinegar 20 ml

 

Beet Salad with Feta (Stage 1)

  • Beetroot 150 g

Beet Salad with Feta (Stage 1)

Beet boil or bake in the oven until completely ready. Peel and cut into large cubes.

Beet Salad with Feta (Stage 2)

  • Feta cheese 70 g

Beet Salad with Feta (Stage 2)

Feta cheese cut into cubes about the same size. To prevent the cheese from breaking and sticking to the knife, the knife can be damped with cold water

Beet Salad with Feta (Stage 3)

  • Salad green 30 g

Beet Salad with Feta (Stage 3)

Beet and feta put on a pillow of lettuce leaves.

Beet Salad with Feta (Stage 4)

Olive oil 20 ml Seeds of pumpkin 10 g
Balsamic vinegar 20 ml

 

Beetroot salad with feta

Pour olive oil, cream balsamic and sprinkle with pumpkin seeds.

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