Beetroot Salad with Spinach and Sheep Cheese

Summary

Ingredients

• 2 tuber / s beetroot
• 50 g spinach, fresh leaves
• 1 onion (s)
• 75 g sheep cheese, (feta)
• 1 apple
• 1 lemon (s)
• 2 tablespoon oil (e.g. cold-pressed safflower oil)
• salt and pepper
• Coriander, ground

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Instructions

1. Wash the beetroot and cook in a saucepan covered with water until tender. Depending on the thickness of the tubers, this takes 20-30 minutes. Drain and let cool a little, then peel and cut into slices about 5 mm thick. Peel the onion, cut in half, cut into very thin rings, place in a salad bowl and salt well, this will make it a little softer and milder. Wash the apple, cut eighths, cut out the core and cut the apple crosswise into thin slices. Put the apple slices in the bowl with the onion, pour lemon juice over them so they don`t turn brown. Add beetroot. Now season with oil and spices and mix well.
2. The salad can go through a bit, just pluck the washed and cleaned spinach leaves into bite-sized pieces shortly before serving (not applicable for very tender, small-leaved spinach) and add to the salad with the diced feta. If you want a visual contrast, you should sprinkle the feta on the salad at the end and serve it that way, as soon as you mix it in, it turns pink.
3. Lamb`s lettuce goes very well with it instead of spinach.