Summary

Ingredients

• 600 g beetroot, cooked
• 100 g rocket
• 5 tablespoon olive oil
• 5 tablespoon balsamic vinegar, white
• 4 tablespoon pine nuts
• 200 g feta cheese
• 1 bunch chives
• salt
• Pepper, freshly ground

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Instructions

1. Mix the olive oil, vinegar, salt and pepper to a marinade, cut the chives into rolls and add to the marinade.
2. Cut the cooked beetroot into wedges, mix with the marinade and let it steep.
3. Divide 2/3 of the rocket on 4 plates, place the beetroot on top. Toast the pine nuts in a coated pan without fat.
4. Cut the remaining rocket a little smaller and place on the beetroot. Crumble the feta, spread it on the plates and finally top with the roasted pine nuts. Tastes great.