Beetroot and pear salad with feta and roasted cashews

Ingredients for 4 servings:

• 1 large beetroot
• 4 pears, firm to the bite
• 3 onions
• 250 g feta cheese
• 200 g cashew nuts
• Salt
• Vinegar
• Sugar
• pepper
• 200 g whipped cream
• mayonnaise
• Mustard
• 1 bunch of chives

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes

vegetarian

Peel and dice the beetroot. Place it in a pot of water, season with sweet and sour vinegar, sugar, and a little salt, and cook until the beetroot is still slightly firm to the bite. The beetroot is done when it can be easily pierced with a knife. Remove the beetroot from the water and let it cool. Be sure to save the cooking water. Roast the cashews in a pan and then roughly chop them. This works best if you crush the kernels between two kitchen towels using a saucepan. Peel and dice the pears, and cut the onions into half or quarter rings. Mix the pears with the beetroot, the cooled cashews, the onions, and the diced or crumbled feta cheese, and season with a little pepper. Do not add any more salt or sugar to the salad, as this will draw out the moisture and make the salad mushy. For the dressing, reduce the cooking water to about one-eighth of the original volume and deglaze with the whipped cream. Bring to a boil briefly, then let cool. Season the cooled liquid with mayonnaise and mustard. Just before serving, drizzle the dressing over the salad and garnish with chives.