Salad with beetroot, sesame and feta

Ingredients for 2 servings:

• 2 beetroots, preferably with leaves if they look fresh
• 2 carrots
• 2 handfuls of leaf lettuce, e.g. romaine lettuce, arugula etc., as desired
• 1 spring onion(s)
• 5 radishes
• 2 tbsp sesame seeds, white, black or mixed
• 100 g feta cheese
• e.g. chives or other herbs
• 2 tbsp Balsamic vinegar, white
• 2 tbsp olive oil, or other vegetable oil
• Salt
• pepper
• 1 tsp mustard

Instructions

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

After peeling, grate the beetroot fresh (without cooking) using a medium-sized grater. You can also finely chop fresh leaves and stems. Grate the carrots using the same grater size. Select other salad ingredients as desired and add them chopped. Sprinkle in crumbled feta cheese (I find this better than diced, as I find it absorbs the dressing better). Add the herbs. Make a vinaigrette with vinegar, oil, salt, pepper, and mustard, pour it over the salad, and mix everything together. Toast the sesame seeds for 3 minutes without oil in a non-stick pan and sprinkle them decoratively on top. Wonderful as a main course, then perhaps increase the quantity or serve with meat or fish. Tip: The vegetables can be chopped and stored in a container in the refrigerator for 1 day (don’t add seasoning, etc.). This way, I make a double batch and don’t have to chop twice.