Beetroot with feta and tomato vinaigrette

Name: Beetroot with feta and tomato vinaigrette
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 small red beets (approx. 125 g each); 7-10 Tbsp salt, pepper; 2 Tomatoes; 4 Stem(s) Coriander; 7-10 Tbsp Juice from 1⁄2 Lemon; 1 TEASPOON Maple syrup; 3 TABLESPOONS Oil; 100 g Feta

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 small red beets (approx. 125 g each)
7-10 Tbsp salt, pepper
2 Tomatoes
4 Stem(s) Coriander
7-10 Tbsp Juice from 1⁄2 Lemon
1 TEASPOON Maple syrup
3 TABLESPOONS Oil
100 g Feta

Directions

1
Cover the beetroot and cook in boiling salted water for 20-25 minutes. In the meantime wash, quarter, seed and dice the tomatoes. Wash coriander, shake dry, pluck leaves and chop coarsely.
2
Mix lemon juice, salt, pepper and maple syrup. Fold in the oil. Mix tomatoes, coriander and vinaigrette.
3
Drain the beetroot, rinse with cold water, peel and cut in half or quarters (they stain strongly - wear disposable gloves!). Place on a baking tray. Crumble the feta and sprinkle over it. Bake under the hot oven grill for 5-7 minutes.
4
Prepare red prayers and sprinkle with the vinaigrette. With it, baguette.