| Cook Time | 10 minutes |
| Servings |
Ingredients
- 1 piece Beet
- 200 gram feta cheese
- 150 gram Green olives
- 120 gram Lettuce leaves
- 2 tablespoons Vinegar
- 4 tablepsoons Olive oil
- 2 tablespoons Jam (raspberry)
- Seasoning (Provence herbs) or (1 tsp pink pepper, a pinch of ground black pepper, 1 tsp salt, 1 tsp dried Basil or Italian herbs)
Ingredients
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Instructions
- If you do not count the time for baking beets, then you can prepare this salad in 10 minutes. I bake beets in the oven at a temperature of 200 * C for about an hour. The time depends on its size.
- After the beetroot cools down a little, peel it and cut into small cubes.
- Cut the feta, too, or break it into small pieces. Instead of feta, you can take young goat cheese... who loves. I don't like.
- Prepare the dressing - mix olive oil, balsamic vinegar, dried Italian herbs and add raspberry jam. This wonderful delicious jam will give our dressing a taste of summer.
- Put cubes of beetroot, feta, green olives on a plate, dilute this splendor with picturesque inclusions of corn or any other salad, for example, arugula, sprinkle with peas of pink pepper, if necessary, salt and pepper and pour the dressing.
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