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Beetroot with feta cheese

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Ingredients for 4 servings:

  • 500 g beetroot, cooked (ready-bought)
  • 1 pack of sheep’s cheese (approx. 200 g)
  • Vinegar (wine vinegar)
  • olive oil
  • Salt
  • pepper
  • n. B. Garlic, finely diced

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Slice the beetroot and feta cheese and arrange them alternately on a plate (or arrange the beetroot on a plate first and then top with the feta cheese). Season with wine vinegar, olive oil, garlic, salt, and pepper and serve. Tip: You can also use mozzarella instead of feta cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Beetroot with feta cheese

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