Summary

Ingredients

• 500 g beetroot, pre-cooked
• 250 g feta cheese
• 1 small onion (s), red
• 50 g walnuts
• 2 tablespoon fruit vinegar, e.g., Apple cider vinegar or apricot vinegar
• 1 tablespoon balsamic vinegar, white
• 4 tablespoon olive oil
• 2 teaspoons sugar
• 1 teaspoon salt
• Pepper, freshly ground

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Instructions

1. Cut the beetroot and feta into small cubes of about the same size. Dice the onion very finely and mix everything well.
2. Season with salt, pepper and sugar and mix again with the vinegar and oil. Then roughly chop the walnuts and mix with the salad.
3. Let the salad stand for about 30 minutes and season again if necessary, as the beetroot can absorb a lot of flavor. Best served at room temperature.