Back to healthy eating after the endless Christmas meals. This makes a nice lunch with a salad or a starter for a heavier meal.
- three beetroots
- a packet of (good) feta cheese
- a handful of parsley
- a tablespoons and a half of balsamic vinegar
- two tablespoons of olive oil
Preheat the oven at 200 degrees. Grate the beetroot (use plastic gloves for this). Add the salt, and olive oil and toss it all well so that all the beetroot gets coated. Put the beetroot on a roasting tray and roast for 25 minutes. As you take it off the oven, add the balsamic vinegar, then the chopped parsley and finally crumble the feat on top - the beetroot should still be a bit hot while you do this. Toss it all well and serve. This dish is even prettier if you use beetroots of different colours.