Summary

Ingredients

• 1 medium beetroot
• 3 carrot (s)
• 1 medium onion (s)
• 50 g feta cheese
• salt and pepper
• oil
• possibly balsamic vinegar

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Instructions

1. Thoroughly clean the beets and carrots, peel thinly. Peel the onion. Grate everything roughly.
2. Heat the oil in a pan, add the carrots and fry for about 5 minutes over medium heat. Stir every now and then. In the meantime, grate the cheese or crumble it finely. Now add the beetroot and onions to the pan, stir well, add salt and pepper, continue frying until the carrots are soft. Maybe add more oil. Roasting again takes about 3 minutes.
3. Now lift everything out of the pan into a bowl, add the cheese immediately, stir, add balsamic vinegar if you like - done.
4. The salad tastes delicious warm and cold as a spread, as a side dish to mashed potatoes and fried eggs (but without balsamic vinegar) or simply as a salad.
5. Variation: Prepare the whole thing without roasting, great raw vegetable salad. I thank Tine for the inspiration.