1 Beet
50 g Salad Mix
15 g Walnuts
40 g Feta
2 tsp Olive oil
1 tsp Balsamic
Sea salt taste
Peppertaste
1
We cook corn porridge in water with the addition of a small amount of salt;
2
Cook the beets until cooked (or cook in a double boiler) so that it remains solid, but is easily pierced;
3
On the leaves of the salad we spread the beets cut in half rings, pieces of feta and crushed nuts. Top with olive oil and balsamic oil.
* If the beets are small, you can add the tomato to the salad, sliced in half rings.
CategoryMain Cource, Porridge, SaladsCuisineItalian, UkrainianCooking MethodBoiling, TossingDietKosher, Low Calorie, Low Fat, Vegan, Vegetarian
Ingredients
1 Beet
50 g Salad Mix
15 g Walnuts
40 g Feta
2 tsp Olive oil
1 tsp Balsamic
Sea salt taste
Peppertaste
Directions
1
We cook corn porridge in water with the addition of a small amount of salt;
2
Cook the beets until cooked (or cook in a double boiler) so that it remains solid, but is easily pierced;
3
On the leaves of the salad we spread the beets cut in half rings, pieces of feta and crushed nuts. Top with olive oil and balsamic oil.
* If the beets are small, you can add the tomato to the salad, sliced in half rings.