Colorful Beetroot Salad (V)

I really like to vary in my vegetables but as most people you can get stuck in buying the same vegetables every week. So at first I had the rule that every week I needed to buy a vegetable that I've never bought or eaten before. This work perfect for me when I started eating healthy but now I'm at the point that I've tried almost every vegetable. But there are vegetables that I don't eat very often for no particular reason. Beetroots are one of these vegetables so I try to eat them once every month. And this beetroot salad is one of my favorite recipes. You may think once a month isn't that much, but every week I need to incorporate a vegetable in my meals that I don't eat that often and for me this works perfect!

The ingredients for the salad:

• 3 pre-cooked beetroots
• Couple of radishes
• 1/2 yellow pepper
• 1/3 cucumber
• handful of cherry tomatoes in different colors!
• some feta cheese
• some fresh basil leaves
• 2 spring onions

Ingredients for the dressing:

• 2 tbs extra virgin olive oil
• 1 tbs balsamic vinegar
• Pepper & Himalayan sea salt

What you do:

1. Just cut up all the vegetables and mix them in a bowl.
2. Then mix the ingredients for the dressing and sprinkle over the salad. Top it off with some fresh basil leaves and crumbled feta cheese.

Variation tips: You can use any colorful vegetable you have left in your refrigerator or pantry. You can add carrots, pumpkin, corn, green pepper, sweet pepper etc. The feta cheese can be substituted for cottage cheese or pecorino. 

Enjoy!