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Feta cheese – beetroot salad

updated

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Ingredients for 4 servings:

  • 1 pack of sheep’s cheese
  • 5 beetroot tubers, pre-cooked (refrigerated section)
  • 3 tbsp walnuts, chopped
  • Vinegar (raspberry vinegar)
  • Oil (sesame oil)
  • pepper

Instructions

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

Dice the feta cheese and beetroot. Add the chopped walnuts and finally season with sesame oil, raspberry vinegar, and pepper. Tip: You can also use regular olive oil instead of the sesame oil. But don’t skip the raspberry vinegar.

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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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