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🥗 Colorful Beetroot and Carrot Salad with Feta

242 kcal · 30 min · 4 servings

Ingredients

• 2 small beets
• 2 carrots
• 1 lemon
• 0.5 small head batavia lettuce
• 50 g sprouts (preferably radish sprouts)
• 1 tsp honey
• 2 tbsp olive oil
• salt
• pepper
• 90 g feta cheese (9 % fat absolute)

Instructions

1. 1. Thoroughly wash the beetroot under running water.
2. 2. Peel the skin off the beetroot.
3. 3. Wear rubber gloves when grating to protect your hands from staining.
4. 4. Grate the peeled beetroot into a bowl.
5. 5. Clean and wash the carrots.
6. 6. Peel the carrots.
7. 7. Grate the carrots into the bowl with the beetroot.
8. 8. Cut the lemon in half.
9. 9. Squeeze the lemon.
10. 10. Take half of the lemon juice.
11. 11. Mix the lemon juice with the grated carrots and beetroot.
12. 12. Clean the Batavia lettuce.
13. 13. Wash the lettuce.
14. 14. Spin the lettuce dry.
15. 15. Cut the lettuce into bite-sized pieces.
16. 16. Rinse the sprouts in a sieve.
17. 17. Let the sprouts drain well.
18. 18. Fold the lettuce into the carrots and beetroot mixture.
19. 19. Fold the sprouts into the salad.
20. 20. Put the remaining lemon juice into a small bowl.
21. 21. Add the honey to the bowl.
22. 22. Add the oil to the bowl.
23. 23. Season with salt and pepper.
24. 24. Whisk the ingredients together to make a dressing.
25. 25. Pour the dressing over the salad.
26. 26. Mix everything well.
27. 27. Cube the feta cheese.
28. 28. Sprinkle the feta cheese over the salad.
29. 29. Serve the salad.

Nutrition per serving

• kcal: 242
• Protein: 7 g · Fett/Fat: 14 g · Carbs: 19 g