Beetroot salad with feta cheese & balsamic dressing

Ingredients for 2 servings:

• 400 g beetroot, cooked
• 100 g sheep’s cheese
• 40 g pine nuts
• 1 tsp butter
• 3 tbsp olive oil
• 2 tbsp Balsamic vinegar, white
• 1 tbsp liquid honey
• herbal salt
• pepper, black
• some basil, fresh leaves

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

easy to prepare – served like a carpaccio

Add the butter to a hot pan and toast the pine nuts until they reach a beautiful golden yellow color. Remove the pine nuts from the pan, drain the fat, and let them cool on a paper towel. For the dressing, combine the oil, vinegar, honey, salt, and pepper. Cut the beetroot balls into as thin slices as possible and arrange them on a platter or on individual plates, similar to carpaccio. Spread the dressing evenly over the top. Cut the feta cheese into small cubes or crumble it finely by hand to create a fine crumble. Sprinkle the cheese and pine nuts over the beetroot. Finally, garnish the dish with a few fresh basil leaves. In small portions, this dish also makes a great appetizer!