Beetroot salad

DSC_0041More I learn about healthy living, better I understand that the best foods are always the simple ones. Don’t let me even start about fruits being the best fast food, let’s stay in “salads for each meal” stage. I guess I am stuck there, however I do not feel any doubts, only excitement and happiness.

I was craving for beetroots for few days and I took this as a sign of my body lacking iron. For a long time only one use of beets I knew was beetroot soup. It is very popular recipe in Eastern Europe and one of my favourite winter soups as well. However I got bored and I also wanted to try some other ways to use beetroots in my diet. I’ve heard this salad recipe somewhere and now it is my first choice when talking about beetroots.

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For 2 large plates:

2 medium beetroots, boiled
2 handfuls of rucola or other greens of your choice
2 tbsp of feta cheese
2-3 tbsp of cedar nuts
1 tbsp of olive oil
2 tbsp od balsamic vinegar
pinch of salt and pepper

I think the key of this salad is beetroot and balsamic vinegar combination, so I’d say balsamic vinegar is essential. When talking about cheese – it is, of course, optional, you can also try goat cheese instead of feta.

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Slice you beetroots in thin slices. Combine greens and beets in the plate the way you like – I just layer them. Sprinkle the cheese and nuts, pour the mixture of olive oil, balsamic vinegar, salt and pepper on top. Perfection!!

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