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Delicious salad with beetroot, feta cheese, tomatoes, rocket, cucumber

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Ingredients for 4 servings:

  • 500 g beetroot, cooked
  • 400 g sheep’s cheese, light
  • 500 g cocktail tomatoes
  • 125 g arugula
  • ½ cucumber(s)
  • 6 tbsp oil
  • 1 tbsp balsamic vinegar, lighter
  • 1 tbsp honey
  • 1 tbsp mustard, medium hot
  • 4 pinches of salt
  • 1 pinch(s) of pepper

Instructions

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

Dice the beets and feta cheese, wash and quarter the tomatoes, wash the arugula, and peel and thinly slice the cucumber. Combine all ingredients in a serving bowl. For the dressing, combine the oil, balsamic vinegar, honey, mustard, salt, and pepper in a mixing bowl. Pour the dressing over the salad and toss to combine. Season to taste.

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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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