Beetroot with Red Onion and Balsamic Salad
Pound the caraway seeds with a little oil in a mortar and pestle to bring out more of the flavor.
Course
Lunch
,
Salads
,
Sides
Sensitivity
Gluten Free
,
Grain Free
,
Nut Free
,
Refined Sugar Free
Special Diet
Vegetarian
Servings
Prep Time
4
servings
5
minutes
Cook Time
30
minutes marinade (does not include cooking time of beets)
Servings
Prep Time
4
servings
5
minutes
Cook Time
30
minutes marinade (does not include cooking time of beets)
Ingredients
750
grams (3 3/4 cups)
beets
cooked
3
tablespoons
extra virgin olive oil
1
tablespoon
mustard seeds
2
red onions
sliced
6
tablespoons
balsamic vinegar
Dash of Tabasco
1
tablespoon
caraway seeds
Sea salt and pepper
to taste
75
grams (1/3 cup)
feta
Instructions
Mix the oil, mustard seeds, vinegar, Tabasco, caraway seeds and red onion into a thin dressing.
Pour dressing over the beetroots and set aside for at least half and hour to allow the flavors to mingle.
Add salt and pepper, and feta just before serving.