Beetroot Salad with Arabic Touch

Summary

Ingredients

• 2 thick beetroot, ideally pre-cooked and vacuum-sealed
• 2 carrot (s)
• 1 bunch radishes
• 1 bunch spring onion (s)
• 1 tablespoon honey or sugar
• 1 lime (s), the juice it
• 4 tablespoon olive oil
• salt and pepper
• 1 bunch leaf parsley (large bunch)
• 1 bunch coriander greens
• 1 tablespoon butter
• 1 feta cheese or goat cheese
• possibly mint

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Instructions

1. First cut the beetroot into fine cubes or sticks. Put these in a salad bowl. Clean, peel and cook the carrots until they are a little harder than firm to the bite. Take the carrots out of the water and let them cool. Melt the butter in a pan. Then put the carrots in the pan for 3 - 4 minutes and fry lightly, turning the carrots. Now add a tablespoon of sugar or honey to the carrots and caramelize them tossing. Take the carrots out of the pan, let them cool and also cut them into cubes or sticks. Also dice the feta cheese and place in the salad bowl. Wash and dice the radishes. Slice the spring onion as finely as possible. Coriander and parsley, mint is also possible, chop all the ingredients and put them in the salad bowl. Add the juice of one lime, 4 tablespoons of olive oil, a pinch of salt and pepper. Mix everything well, let it steep for ten minutes and then enjoy.