beetroot salad

beetroot salad

Preparation

  • pour off 1 glass of diced beetroot (200g)
  • crumble 100g feta cheese
  • finely chop 1 handful of walnuts
  • wash and shake dry 1 handful of rocket
  • finish the dressing: mix 4 tbsp. olive oil, 2 tbsp. cider vinegar, 1 tbsp. medium-hot mustard, 2 tbsp. lemon juice and season to taste with salt and pepper
  • arrange everything on a plate
  • enjoc with our organic crispbread “Classic 3-Seed”