Beetroot salad with feta & walnuts

Name: Beetroot salad with feta & walnuts
Ingredients: 2 cooked prepacked beetroots; 100 g salad leaf mixture; 100 g feta cheese; 1 avocado; 1 handful walnuts; salt to taste; pepper to taste; 3 tablespoons olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon mustard; 1 teaspoon honey

Serves 2 · 10-15 minutes

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Prepacked, cooked beetroot (without additives) is an ideal fast food veggie. It can be chopped up in an instant and is a great addition to salads.

Beetroot is rich in antioxidants and can have a positive effect on the liver and blood circulation.

Goes well with: summer evenings, buckwheat pancakes

Ingredients

2 cooked prepacked beetroots
100 g salad leaf mixture
100 g feta cheese
1 avocado
1 handful walnuts
salt to taste
pepper to taste

For dressing

3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon mustard
1 teaspoon honey

Method

Wash salad leaves
Chop beetroot, avocado and feta cheese in small cubes
For dressing: mix olive oil, mustard, balsamic vinegar and honey
In large bowl gently mix salad leaves with beetroot, avocado and dressing
Serve on plates (or on large platter)
Sprinkle with feta and walnuts