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Moroccan Beet Salad

Cook Time 30 minutes
Servings 2 people

Ingredients

  • 3 - 4 beets appr. 250 g
  • 4 Tbsp sunflower oil (or olive oil)
  • 2 Tbsp white vinegar
  • Salt
  • Pepper
  • 1-2 Tsp sugar
  • 1 Tsp mustard
  • 1 small onion or scallion
  • 100 g Feta cheese optional
  • A handful of rocket optional
  • Handful Italian Parsley chopped

Instructions

  1. Cut off the stems of the beet. Boil the beets for about 30 minutes. Add some salt 5 minutes before done. Let the beets cool and peel them. 

    Alternatively, use vacuumed boiled and peeled beet, ready to use.

  2. Dice or slice the beets. Place the beet on a plate.

  3. Mix oil, vinegar, salt, pepper, sugar, and mustard in a bowl and beat until the mixture is creamy. Add the parsley.

  4. Peel and dice the onion OR wash and cut the scallion. 

  5. Optional: Dice or crumble the cheese. Wash the rocket or salad.

  6. Pour the sauce vinaigrette over the beet. 

    Optional: Place the cheese and salad leaves on top.