Beetroot salad with cream cheese flakes

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Onions peel and cut into slices. Caramelise the sugar in a large pan until golden. Stir in vinegar and bring to the boil while stirring. Add onions, bring to the boil again and simmer at medium heat for 6-7 minutes.

2. 2

   Drain the beetroot well. Then cut into slices. Wash the thyme, shake dry and pluck off the leaves. Add beetroot and half the thyme to the onions and simmer for another 1-2 minutes.

3. 3

   Season with salt and pepper. Take out and let cool down.

4. 4

   Arrange the salad on a plate. Chop the nuts coarsely and sprinkle with thyme. Cut cream cheese into flakes with a teaspoon and place on top.