Summary

Ingredients

• 2 tuber / s beetroot, preferably with leafy green if it looks fresh
• 2 carrot (s)
• 2 handfuls lettuce, e.g. romaine lettuce, rocket salad, etc., as desired
• 1 spring onion (s)
• 5 radishes
• 2 tablespoon sesame seeds, white, black or mixed
• 100 g feta cheese
• chives, or other herbs
• 2 tablespoon balsamic vinegar, white
• 2 tablespoon olive oil, or other vegetable oil
• salt
• pepper
• 1 teaspoon mustard

Print Recipe Pin Recipe

Instructions

1. After peeling, grate the beetroot fresh (without cooking) with a medium-sized grater. Fresh, small leaves and stems of the plant can be cut into small pieces and used as well. Grate the carrots with the same grate size. Select other salad ingredients as you like and add chopped up. Scatter crumbled feta cheese into it (I think it`s better than cutting it into cubes, because in my opinion it absorbs the dressing better). Add the herbs. Make a vinaigrette from vinegar, oil, salt, pepper and mustard, pour over the salad and mix everything together.
2. Roast the sesame seeds for 3 minutes without oil in a coated pan and sprinkle decoratively over them.
3. Wonderful as a main course, then possibly increase the amount or with meat and fish.
4. Tip:
5. The vegetables can be cut into small pieces in a can in the refrigerator for 1 day (do not season, etc.). This is how I prepare double the portion and don`t have to chop twice.