Beet and Feta Salad

Ingredients

• 1.2 kg young beetroots (with leaves)
• 4 tbsp olive oil (40 g each)
• Sea salt
• 1 Red Onion
• 250 g sheep cheese (9% fat)
• 4 tbsp white balsamic vinegar
• black pepper (ground fresh)

Instructions

1. 1.

   Wash the beetroots, trim and clean the leaves, then dry them. Place the beet roots on a baking sheet, drizzle with 2 tbsp oil, and lightly salt. Bake in a preheated oven at 200 °C (fan 180 °C, gas level 3) for about 30 minutes until tender. Remove from the oven and let cool to lukewarm.

2. 2.

   Peel and dice the onion finely. Peel the beetroots and cut them in half. Arrange the beet halves with the leaves on plates. Sprinkle the diced onions over them and crumble the sheep cheese on top. Drizzle the salad with vinegar and the remaining oil, season with salt and pepper, and serve.