A very special and delicious salad and thanks to the contrast between the colors (white, purple and green) it also looks very impressive. Suitable as a main salad or in a salad bar.
5 beets A package of baby spinach leaves 1 green apple 200-100g chopped walnuts – depending on how much nuts you like 1 cup crumbled feta or small feta cubes 2 tbsp red wine vinegar 3-5 tbsp balsamic vinegar (to taste) 3 tbsp olive oil 1/2 teaspoon salt 1/4 teaspoon black pepper
Place the beetroots without peeling in a saucepan with water, bring to a boil and cook over low heat for about an hour to an hour and a half until the beetroots are tender. Refrigerate the beets and peel. Grate the beetroot and apple on a coarse grater. Roughly chop the spinach. Mix all the seasoning ingredients and set aside. Mix all the salad ingredients, including the feta cheese. Pour in the dressing, stir just before serving.