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Beetroot salad with cheese

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Ingredients for 1 servings:

  • 500 g beetroot, vacuum-packed, cooked
  • 50 g mozzarella, grated
  • Balsamic vinegar
  • Salt
  • pepper
  • n. B. sugar

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

low-calorie and refreshing, suitable for low-carb diets

Finely grate the beetroot and toss with the cheese. Mix the vinegar, salt, and pepper to make a dressing and toss with the salad. Depending on your vinegar’s taste, you can add sugar for a sweet and sour twist. It’s a lovely, light and refreshing summer dinner. Using low-fat cheese makes the dish very low in calories, yet still filling.

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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.

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