Beetroot – carrot – salad

Ingredients for 2 servings:

• 1 m.-large beetroot
• 3 carrots
• 1 m.-sized onion(s)
• 50 g feta cheese
• salt and pepper
• oil
• possibly balsamic vinegar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

warm or cold

Thoroughly clean the beets and carrots and peel them thinly. Peel the onion. Coarsely grate everything. Heat the oil in a pan, add the carrots, and fry for about 5 minutes over medium heat. Stir occasionally. In the meantime, grate or finely crumble the cheese. Now add the beets and onions to the pan, stir well, add pepper and salt, and continue frying until the carrots are soft. Add more oil if necessary. Frying takes about 3 minutes. Now remove everything from the pan and place it in a bowl. Immediately add the cheese, stir, and add balsamic vinegar, if desired. The salad tastes delicious hot or cold, as a spread on bread, as a side dish to mashed potatoes and a fried egg for breakfast (but then without the balsamic vinegar), or simply as a salad. Variation: Prepare the whole thing without frying; it makes a great raw vegetable salad. Thanks to Tine for the inspiration.