- Beetroot: 5 beads (medium size/cut into cubes)
- Watercress: 4 cups
- Feta cheese: 150 grams (diced)
- Olive oil: 3 tablespoons
- Balsamic vinegar: 3 tablespoons
- Salt: half a teaspoon
- Black pepper: half a teaspoon
How to prepare
Heat the oven at 200°C and spread the butter sheet into the bottom of an oven tray.
In a bowl, mix beetroot, olive oil, balsamic vinegar, salt and black pepper.
Place the beetroot mixture on the butter sheet in the oven tray, and bring the tray into the oven for 20-25 minutes until the beetroot is cooked.
Remove the tray from the oven and set aside the heat of the room to cool.
In a serving dish, put the watercress and add the beetroot, and the two heartes to overlap.
Add the feta cheese cubes on top.
My feet are cold salad.