Beetroot & Feta Salad

Serves 2

Prep Time: 45′

What you need:

  • 4 Beetroots: 2 boiled and 2 raw, all thinly sliced
  • Mixed Salad Leaves x 2 portions
  • 100g Feta Cheese, crumbled
  • Sea Salt & Pepper (To Taste)
  • 2 Tbsp Extra Virgin Olive Oil
  • Juice of 1 lemon
  • Vinegar Candied Pecans

IMG_7709

Method:

First of all, I always wear gloves before working with beetroots. I like combining textures so I boil 2 beetroots for 7 or 8 minutes just to make them tender but not fully cooked. I leave those to cool, meanwhile I thinly slice the other 2 raw beetroots. You can use a mandolin for this. Then slice the 2 that have cooled down.

Assemble them in 2 plates.

Mix the dressing ingredients together (olive oil, lemon, salt and pepper) and add the mixed salad leaves and mix well.

Place a handful of salad on the beetroots.

Sprinkle with crumbled feta cheese and pecans!

Simple, fresh and super tasty!

Bon appetit!

 

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