Red cabbage beetroot salad with feta

Name: Red cabbage beetroot salad with feta
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 Red cabbage (approx. 850 g); 3 (approx. 550 g) beetroot; 1 (approx. 350 g) Pomegranate; 100 g dried figs; 10 Stem(s) Thyme; 150 ml dark balsamic vinegar; 100 g liquid honey; 1-1 1/2 TSP. Salt; 1 TEASPOON freshly ground black pepper; 5 TABLESPOONS Olive oil; 200 g Feta cheese

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/2 Red cabbage (approx. 850 g)
3 (approx. 550 g) beetroot
1 (approx. 350 g) Pomegranate
100 g dried figs
10 Stem(s) Thyme
150 ml dark balsamic vinegar
100 g liquid honey
1-1 1/2 TSP. Salt
1 TEASPOON freshly ground black pepper
5 TABLESPOONS Olive oil
200 g Feta cheese

Directions

1
Clean, wash and halve the red cabbage, cut out the stalk and cut into very fine strips. Clean, peel, wash thoroughly and grate the beetroot coarsely. Halve the pomegranate and knock out the seeds with the back of a spoon.
2
Chop figs. Wash thyme, shake dry and pluck coarsely. Mix vinegar, honey, salt and pepper well. Fold in the oil. Drain feta and crumble coarsely.
3
Mix red cabbage, beetroot, pomegranate seeds, figs and thyme, except for a little bit for garnishing, well. Mix in the vinaigrette. Leave to stand for about 30 minutes.
4
Arrange the salad in a bowl, sprinkled with feta cheese and garnished with remaining thyme.