5-minute beetroot salad with capers and feta. Lightning fast made for you alone or a whole hungry pack.
"R ote Pray," says the man, shuddering. "It's as if you stumble, tip over into a bed and accidentally open your mouth wide open. Nothing but earth! "The man hates the slightly tart taste of beet. Very. This is a bit unfavorable, because I just love beetroot. The great color (pink!), The chic varieties (with stripes!) And the vitamins (vitamin B, potassium, iron and especially pol acid!) Are a real hit on the vegetable heaven. And I like the taste too. Very.
In a relationship that is supposed to stay one more time, one has to accept certain things at some point. For example, that the man is a beetroot hater. Can not do anything. That fruit in the food is a great thing, I could prove to the man with the magical carrot-orange soup at a pretty early stage of our acquaintance. Today he loves her hot and heartfelt. Even the scary object "Green asparagus" has become on the baked pieces with goat cheese, chilli onion and passion fruit recently to extremely sociable and actively sought after favorite food, only beetroot: nö. Since we will not get together in this life.
Never mind. Then I just eat the delicious beetroot all by myself. For example as an extremely fast beetroot salad with capers and feta. For this I take pre-cooked beetroot from the vacuum bag, spread it on slices on a chic plate and garnish it with delicious things. Zack - in 5 minutes is a great, rich salad for lonely beetroot lovers on the table. Of course, this also works great for a whole hungry pack of people having a barbecue or a buffet.
So, what do you say? Beet Yay or Nay? Either way ...
... have it tasty! ღ
PS: If you're an RB fan, you'll find it here, here, here and here and there And there are other delicious recipes with beetroot.
The recipe for the fixed 5-minute beetroot salad with capers and feta span>
1 pack of cooked beetroot (approx 500 g) - 2-3 teaspoons of pickled capers
1 medium onion, in rings - 150 g of feta cheese - 2-3 tablespoons of olive oil - salt and pepper
1 teaspoon of caper-lime
1 red chili pepper in rings
Roll the beetroot dry on a paper towel and cut into thin slices (careful! As you all know, beetroots are very colorful. You should really protect wooden boards and clothing.)
Place the beetroot slices on a large plate. Sprinkle with capers, onions and crumbled feta. Pour in the olive oil and season with salt and pepper.
If you like it spicy, hand over a spoonful of caper and chili peppers in rings on the salad.
The salad lingers wonderfully in the fridge for a few days and sips deliciously.