Beetroot Salad with Sheep Cheese
Prep: 10min
|
Servings: 4
|
Cook: 40min
Beetroot salad with sheep cheese is a recipe featuring fresh ingredients from the vegetable salad category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg beetroot
- Salt
- 1 EL white wine vinegar
- 1 TL cumin seeds
- 200 ml vegetable broth
- Salt
- Pepper (freshly ground)
- 5 EL white wine vinegar
- 6 EL olive oil
- 150 g Feta
- parsley (for garnish)
Instructions
-
1.
Wash the beetroots and place them with a pinch of salt, vinegar, and cumin seeds in a pot. Cover with water and simmer for about 40 minutes until slightly firm.
-
2.
Remove the skins with gloves, cut into quarters or halves. Heat the vegetable broth for the dressing, season with salt, pepper, and vinegar. Whisk in olive oil, pour over the salad. Crumble feta by hand on top and garnish with fresh parsley before serving.
