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Beetroot salad with feta

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Ingredients for 2 servings:

  • 2 beetroots, raw
  • 400 g feta cheese made from sheep’s milk
  • 1 lime(s)
  • ½ bunch coriander
  • some olive oil
  • 1 pinch of salt
  • pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel the beets and grate them using the coarse side of a grater. Crumble the feta cheese by hand and add it. Add the juice of one lime. Chop the coriander, not too finely, and add it (you can include the stems). Drizzle with a little olive oil and season with salt and pepper. Mix all ingredients together.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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