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Pears, Beetroot & Sheep’s Milk Cheese Salad

Pears, Beetroot & Sheep's Milk Salad

It seems to be time for beetroot! I’m not the biggest beetroot-fan, as Jewels already wrote yesterday, but I’m no coward and so I dared using them again. This time they got mixed into a salad, along with pears and feta cheese. (But be sure to use gloves for peeling the red beet, otherwise you’ll have red stains everywhere!)
The recipe appeared in the September issue of the magazine „Münster!“, which was exciting for me!

Ingredients
for 4 people

4 beetroot
3 ripe pears
100 g frisee lettuce
100 g feta cheese
lemonjuice
10 tablespoons oliveoil
salt + pepper

Peel the red beets and cut them in stripes. Peel the pears and cut them into little pieces as well. Wash the lettuce and cut into smaller pieces. Put everything into a bowl. Mix the lemon juice, oil, salt and pepper using a glass with a lid. You can shake it and it will combine well. Place the salad on plates and pour the dressing over it. Crumble the cheese and sprinkle on the salad.

– Liz 

2 Kommentare

  1. Just saw your name popup in the BYW forums! I didn’t know you were taking the class as well.. 😉 And I do love beetroot especially in combination with cheese… Yum!

  2. Thanks for this dinner idea today. Posting this right after my dinner. The only variation I made was to use one cubed carrot along with pear and beets, and used dried chilli flakes in stead of pepper. And yes, a teaspoon of demerera sugar for the sweet tooth 🙂

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