Beetroot Salad with Feta Cheese

Whether as salad or soup – beetroot can be used in many ways in the kitchen. Beetroot – like other turnips – is not very popular. One reason for the general rejection of beet is hardly noticeable, because beetroot is not only one of the healthiest vegetables on this planet. It also tastes great and is on the table in no time at all. Some beetroot salads taste very intense, so I personally like the mild variant much better. Beetroot salad is easy to prepare.

Ingredients for 2 portions

400 g beetroot, cooked
100 g sheep’s cheese
40 g pine nuts
1 teaspoon butter
3 tbsp olive oil
2 tablespoons balsamic vinegar, white
1 tbsp honey, liquid
herbal salt
Pepper, black
some basil, fresh leaves


Working time: approx. 20 min. 

Level of difficulty: simple

Put the butter in a hot frying pan and roast the pine nuts until they are golden yellow. Remove the pine nuts from the pan, degrease on a paper towel and leave to cool.

For the dressing, mix oil, vinegar, honey, salt and pepper well together.

Cut the beetroot balls into as thin slices as possible and arrange them on a plate or individual plates similar to a carpaccio. Then spread the dressing evenly over it.

Then cut the sheep’s cheese into small cubes or crumble finely by hand to make fine “crumbles”. Then pour the cheese onto the beetroot together with the pine nuts.

Finally, decorate with some fresh basil leaves.

The dish can also be served in small portions as an appetizer!