Beetroot salad with spinach and feta cheese

Ingredients for 2 servings:

• 2 beetroot bulbs
• 50 g spinach, fresh leaves
• 1 onion(s)
• 75 g sheep’s cheese (feta)
• 1 apple
• 1 lemon(s)
• 2 tbsp oil (e.g. cold-pressed safflower oil)
• salt and pepper
• Coriander, ground

Instructions

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

winter salad that goes well with smoked fish and horseradish

Wash the beets and boil in a pot covered with water until tender. Depending on the thickness of the beets, this will take 20-30 minutes. Drain and let cool slightly, then peel and slice into approximately 5 mm thick slices. Peel the onion, halve it, and slice into very thin rings. Place it in a salad bowl and season well with salt to make it slightly softer and milder. Wash the apple, cut it into eighths, remove the core, and cut the apple crosswise into thin slices. Add the apple slices to the onion in the bowl and drizzle with lemon juice to prevent them from browning. Add the beets. Season to taste with oil and spices and mix well. The salad can sit for a while; just before serving, tear the washed and trimmed spinach leaves into bite-sized pieces (this is not necessary for very tender, small-leaf spinach) and add them to the salad along with the diced feta. If you want a visual contrast, sprinkle the feta cheese on top of the salad at the end and serve it as is. It turns pink as soon as you mix it in. Lamb’s lettuce also works well instead of spinach.