Beetroot Salad with Sheep Cheese

Ingredients

• 2 small beetroots
• 0.5 tsp Fennel seeds
• Salt
• 4 radishes
• 0.5 cucumber
• 130 g date tomatoes
• 1 Red Onion
• 80 g black olives (with pits)
• 1 handful fresh herbs (parsley, oregano, mint)
• 150 g feta cheese
• 1 tbsp dried oregano
• pepper (ground)
• 4 tbsp olive oil
• 2 tbsp white wine vinegar

Instructions

1. 1.

   Wash the beetroots and cook them with fennel seeds in salted water for about 40 minutes. After cooling, peel with rubber gloves and cut into bite-sized pieces.

2. 2.

   Wash, trim, and slice the radishes thinly. Cut the cucumber lengthwise, halve it, and slice thinly as well.

3. 3.

   Wipe and halve the date tomatoes. Peel the onion and slice into thin rings.

4. 4.

   Drain the olives. Wash the herbs, shake dry, and pluck leaves from stems.

5. 5.

   Distribute all salad ingredients onto four plates. Slice the feta and arrange on top of the salad (or crumble over).

6. 6.

   Garnish with herbs and sprinkle oregano, salt, and pepper.

7. 7.

   Drizzle with olive oil and a splash of white wine vinegar before serving. Pair with fresh baguette.