Beetroot salad

Ingredients for 3 servings:

• 1 bag of beetroot, approx. 500 g, including juice
• 1 bag of lamb’s lettuce, approx. 100 g
• 250 g feta cheese
• 2 oranges
• 1 pomegranate
• 1 bunch of parsley
• 1 ½ tbsp olive oil
• 1 lime(s), juice
• 1 tbsp Balsamic vinegar (raspberry balsamic vinegar)
• salt and pepper
• some honey

Instructions

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

vegetarian

Squeeze half an orange and cut the rest into bite-sized pieces. Chop the parsley. Mix the lime juice, beetroot juice, raspberry balsamic vinegar, olive oil, and parsley with the orange juice to make a dressing. Season with salt, pepper, and honey. Cut the feta and beetroot into bite-sized pieces and add to the sliced ​​orange. Remove the pomegranate seeds and set aside. Trim and dry the lamb’s lettuce, and place it on a plate. Carefully mix the pomegranate seeds into the dressing and sprinkle over the lamb’s lettuce. If desired, mix gently and serve. We like to eat it simply with a piece of baguette and a glass of wine.