Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 pack sheep`s cheese
- 5 beetroot (s), already pre-cooked (refrigerated shelf)
- 3 tablespoon walnuts, chopped
- Vinegar (raspberry vinegar)
- Oil (sesame oil)
- pepper
Print Recipe
Pin Recipe Instructions
- Cut the sheep`s cheese and beetroot into cubes. Add chopped walnuts and finally season with sesame oil, raspberry vinegar and pepper.
- Tip: Instead of sesame oil, you can also use normal olive oil. But the raspberry vinegar should definitely not be avoided.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below