Beetroot salad with an Arabic touch

Ingredients for 2 servings:

• 2 thick beetroots, preferably pre-cooked and vacuum-packed
• 2 carrots
• 1 bunch of radishes
• 1 bunch of spring onions
• 1 tbsp honey or sugar
• 1 lime(s), the juice
• 4 tbsp olive oil
• salt and pepper
• 1 bunch flat-leaf parsley (large bunch)
• 1 bunch of coriander leaves
• 1 tbsp butter
• 1 feta cheese or goat cheese
• possibly mint

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Total time approx. 40 minutes

Beetroot with a twist

First, cut the beetroot into fine cubes or sticks. Place these in a salad bowl. Trim and peel the carrots, and cook briefly until they are slightly harder than firm to the bite. Remove the carrots from the water and let them cool. Melt the butter in a pan. Add the carrots to the pan for 3-4 minutes and fry lightly, turning occasionally. Add a tablespoon of sugar or honey to the carrots and toss to caramelize them. Remove the carrots from the pan, let them cool, and also cut them into cubes or sticks. Dice the feta cheese and add them to the salad bowl. Wash and dice the radishes. Finely slice the spring onions. Chop the coriander and parsley (mint is also an option), and add all the ingredients to the salad bowl. Add the juice of one lime, 4 tablespoons of olive oil, and a pinch of salt and pepper. Mix everything well, let it sit for ten minutes, and then enjoy.