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🥗 Colorful Beetroot Salad with Sheep's Cheese

277 kcal · 30 min · 4 servings

Ingredients

• 2 small beets
• 0.5 tsp fennel seeds
• salt
• 4 radishes
• 0.5 cucumber
• 130 g cherry tomatoes
• 1 red onion
• 80 g black olives (pitted)
• 1 handful fresh herbs (parsley, oregano, mint)
• 150 g feta
• 1 tbsp dried oregano
• pepper (from the mill)
• 4 tbsp olive oil
• 2 tbsp white wine vinegar

Instructions

1. 1. Wash the beetroots thoroughly.
2. 2. Fill a pot with water, add some salt and the fennel seeds, and bring it to a boil.
3. 3. Place the beetroots in the boiling water and cook them for about 40 minutes until tender.
4. 4. Remove the beetroots from the water and let them cool down.
5. 5. Put on rubber gloves to protect your hands.
6. 6. Peel the cooled beetroots and cut them into bite-sized pieces.
7. 7. Wash the radishes and remove the green tops.
8. 8. Slice the radishes into thin rounds.
9. 9. Wash the cucumber and cut it in half lengthwise.
10. 10. Slice the cucumber halves into thin rounds.
11. 11. Wash the tomatoes and cut them in half.
12. 12. Peel the onion and slice it into thin rings.
13. 13. Drain the olives in a colander.
14. 14. Wash the herbs and shake off excess water.
15. 15. Pluck the individual leaves from the herb stems.
16. 16. Distribute all prepared salad ingredients onto four plates.
17. 17. Slice the sheep's cheese (feta) into slices.
18. 18. Place the cheese slices on top of the salad.

Nutrition per serving

• kcal: 277
• Protein: 8 g · Fett/Fat: 22 g · Carbs: 10 g