Summary

Ingredients

• 1 kg beetroot
• 200 g sheep cheese
• 2 tablespoon balsamic vinegar
• 5 tablespoon olive oil
• 0.5 ½ teaspoon, leveled salt
• 0.5 ½ teaspoon, leveled pepper
• 100 g sunflower seeds

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Instructions

1. Brush off the beetroot and cook in salted water for about 45 minutes, depending on the size. Rinse with cold water and let cool down. Peel the beetroot (remove the skin by hand) and cut into cubes (approx. 1 cm). Pour into a bowl, crumble the feta over it.
2. Mix vinegar, oil, salt and pepper to a salad dressing, pour over the beetroot and sheep cheese and mix everything together. Let it steep for about 1 hour. Finally, brown the sunflower seeds lightly in a coated pan without fat and pour over the salad.