Leaf salad with beetroot and feta cheese

Ingredients for 4 servings:

• 1 small head of lettuce
• 3 beetroot, fresh with green
• 1 small onion(s), red
• 100 g sheep’s cheese
• 1 handful of currants, black
• 1 clove(s) garlic
• 1 handful of parsley, flat
• 1 tsp mustard
• Vinegar (raspberry vinegar)
• olive oil
• salt and pepper

Instructions

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

and currants

Trim the beetroot stems and leaves, then brush and rinse the bulbs thoroughly. Wrap in aluminum foil and bake in the oven at 200°C for about 1 hour. Meanwhile, wash the lettuce and spin dry, then prepare the dressing: Mix the vinegar with the mustard, garlic, salt, and pepper, then stir in the olive oil until emulsified. Arrange the lettuce leaves on a plate. When the beetroot is cooked, let it cool slightly, then peel off the skin (wear gloves if necessary) and thinly slice the bulbs. Slice the onion into very fine rings. Place the beetroot on the lettuce, crumble the cheese over it, arrange the onion rings on top, and drizzle with the dressing. Finally, sprinkle with parsley, currants, and small pieces of the beetroot stems.