Ingredients
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500 - 600 g boiled beetroots
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100 g feta or goat cheese
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2 tbsp tbsp pumpkin seeds
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1 onion
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2 tbsp parsley leaves, finely chopped
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Dressing:
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1 clove garlic, finely chopped
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1 tbsp raspberry or red wine vinegar
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3 tbsp olive oil
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1/2 tsp coriander seeds
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Freshly ground black pepper
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Salt
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1 tsp honey (if the beetroots are not sweet enough)
Directions
It’s winter now and we turn to a fantastic vegetable – beetroot again to make a salad. Today it’s Beetroot and Feta Salad. An easy, quick and appealing salad with intense and strong dressing!
For his salad I always use raspberry vinegar (the recipe), but if you didn’t prepare it in season, you can use red wine vinegar instead.
As you can see from the photos, I sprinkled feta over the top so that it won’t be colored with beetroot, but this is a classic variation. If you toss the salad before serving, feta will turn vibrant magenta and the salad will look cosmic and fantastic.
Try it! Bon appetite!
Today's visits: 1.
Steps
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1
Done
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Peel boiled (or prepared any other way - see here) beetroots and cut into chinks. |
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2
Done
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Roast the pumpkin seeds. |
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3
Done
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Cut the onion into thin semi circles. |
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4
Done
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Mash the coriander seeds in a mortar. In a bowl, mix together chopped garlic, coriander, salt, pepper, vinegar and olive oil (add honey, if used). |
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5
Done
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In a large bowl, add the bettroots and onion, add the dressing, stir and let stand for 5-10 min. |
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6
Done
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Crumble feta over the top and sprinkle with pumpkin seeds and parsley. Bon appetite!
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