The earthy flavour of the beetroots combines so well with greens and cheese! For a very traditional French salad use cooked beetroots, lamb's lettuce and blue cheese. For a more Mediterranea twist use feta cheese and toasted pine nuts.
2-3 cooked beetroots sliced
150 gr greens salad, including salade frizee, lamb's lettuce, watercress and basil leaves
1/2 white endive and 1/2 red endive cut into strips
100 gr feta cheese crumbled
3 tbsp tooasted pine nuts
1 tbsp toasted sunflower seeds
juice of 1 lemon
for the dressing:
1 tbsp white wine vinegar
1 tbsp balsamic vinegar
1 tsp mustard
2 tbsp extravirgin olive oil
1 tbsp walnut oil
In a salad bowl toss the endive with the lemon juice. Add the greens and the sliced beetroots.
Add the feta crubles and sprinkle with the seeds.
Drizzle the dressing and serve.