Red and yellow beet salad with feta

Ingredients for 2 servings:

• 1 small beetroot, raw (not pre-cooked, about the size of a fist)
• 2 turnip(s), yellow
• 150 g feta cheese
• 3 tbsp rapeseed oil
• 4 tbsp apple cider vinegar
• 2 tbsp pumpkin seeds
• salt and pepper

Instructions

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

super healthy raw vegetable salad

Peel the beets and coarsely grate them (be careful, the color will be difficult to remove. Either wear kitchen gloves or wash your hands immediately with scouring cream and be careful of your clothes). Mix with the oil, vinegar, salt, and pepper, set aside, and let stand for about 10-15 minutes. Meanwhile, toast the pumpkin seeds in a pan without oil until they crackle and pop like popcorn. Coarsely grate the yellow beets and divide them between plates. Sprinkle the beets on top, along with the diced feta cheese, and finally sprinkle with pumpkin seeds. This is a crazy color combination of orange, red, and white. Serve with a slice of fresh bread.