Beetroot salad with feta
2 servings 10 min 255 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 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
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 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|
Pour olive oil, cream balsamic and sprinkle with pumpkin seeds.