Beetroot Salad with Oranges and Feta

Summary

Ingredients

• 125 g beetroot, cooked
• 30 g feta cheese
• 1 orange (s), including 3 fillets and juice
• 1 teaspoon balsamic vinegar
• 1 teaspoon syrup (orange syrup with cardamom from the DB)
• some pepper, more colorful, freshly ground, preferably orange pepper,
• Salt, carefully dosed

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Instructions

1. For the orange fillets, peel 1 orange so that the white skin is completely removed. Catch the juice and also squeeze out the pieces of peel. Cut 3 fillets from the skins with a sharp knife.
2. Cut the cooked beetroot and orange fillets into bite-sized pieces. Mix the balsamic vinegar, about 1 teaspoon of orange juice and the orange syrup with a pinch of salt and some freshly ground colored pepper or orange pepper. Mix everything well in a bowl, add the finely crumbled feta and fold in.
3. Let the lettuce soak in the fridge, stir in between and season carefully.
4. Mix everything well before serving, season with salt and balsamic vinegar if necessary and, before serving, sprinkle with some freshly crumbled feta for the look.
5. If you don`t have orange syrup, add a pinch of sugar to the marinade and possibly a little more orange juice.