Prep. Time: 15 Min.
Ck. Time: 20 Min.
- 1 Beetroot
- 50 g fennel
- 1 White radish
- 2 Red radishes
- 5 Cherry tomatoes
- 1 Heart of lettuce (Cogollos)
- 100 g Fetta cheese
- 1 red onion
- Microgreen leaves
- 1 Lemon
- Olive oil
- Salt & pepper
In order to make this beautiful and colorful salad, first cook in boiling water the beetroot for 20 minutes. Then drain it in a colander and set it aside until its cool. When the beetroot is cool, with a mandoline cut it in very thin slices. Meanwhile, also cut the red and white radishes and onion in very thin slices. Now with a knife cut the Cherry tomatoes in half. Cut the Cogollos ( hearts of lettuce) into quarters as well. Finally chop the fennel finely.
It is time to set the salad in a salad plate; add all the prepared vegetables, Fetta cheese and microgreen leaves to the plate.
For the salad dressing: mix the freshly juiced lemon juice with olive oil, salt and pepper and add it to the salad. Your salad is ready to serve.
Are low in calories and high in valuable vitamins and minerals. They are packed with essential nutrients and they are a great source of fiber.
They are nutrient-dense food, which means they are high in vitamins, minerals and antioxidants and they are low in calories.
Are high on fiber and they can lower your blood pressure. They are packed with vitamins such as E, A, C, B6 and K.
Are an excellent source of vitamins A and C. They are also a good source of vitamin K and potassium.
Lettuce: is low in fiber and high in water content. Eating lettuce will provide us with calcium, potassium, vitamin C and folate.
Fetta cheese: is lower in fat and calories than aged cheese. It also has a good amount of vitamins A and K and folate.
Are a good source of vitamin C and soluble fiber. They can prevent kidney stones and they improve digestive health.