Beetroot salad with feta cheese

Ingredients for 4 servings:

• 500 g beetroot, raw, peeled
• 2 m.-sized apples
• 3 spring onions
• 6 tbsp balsamic vinegar
• ½ bunch parsley
• 3 tbsp lemon juice
• 2 tbsp olive oil, cold-pressed
• 100 g feta cheese
• 40 g walnut kernels
• Sea salt
• Pepper, freshly ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

powerful vitamins against winter blues

Coarsely grate the peeled beetroot. Season to taste with about 1 teaspoon of sea salt, 1/2 teaspoon of ground pepper, and 6 tablespoons of balsamic vinegar. Since the feta is also salty, you can use a little less salt. Slice the spring onions into thin rings and finely chop the parsley. Mix both with the beetroot. Quarter the apples and remove the cores. Cut each quarter into three wedges, then slice them and drizzle with lemon juice. Add the apple to the salad. Mix in the olive oil and season again to taste. Cut the feta cheese into four equal pieces. Roughly chop the walnuts. Divide the salad among four plates. Crumble a piece of feta cheese over each serving and sprinkle with a tablespoon of chopped walnuts. As a filling side dish, fried potatoes, hash browns, or simply good whole-grain bread go perfectly with this.