Who said that beautiful plating is only for restaurant? When food looks pretty and appetite it even tastes better. And no, I don’t try copy great chefs or restaurants’ trends in plating. It is like painting… I just put my soul and love to each dish, each plate. Bon appetite!

Beets salad with feta cheese

Ingredients:

(For 2 portions)

• 3 baked beetroots
• 100 g feta cheese
• 1/3 cup chick peas, drained
• 1 shallot
• Dill
• Olive oil
• Balsamic vinegar

Cooking method:

1. Wrap uncleaned beets in aluminium foil and bake in the oven for about 45 minutes at 190C. Once the beets are soft remove from the oven and cool down a little bit in a foil, then clean it and slice on a slicer.
2. On a serving plate put a drop of olive oil, smear it and lay out beets slices, covered the whole plate. Season it with salt.
3. Crumble feta cheese and put it on the beets, drizzle with olive oil. Add chick peas and half-sliced shallot. Decorate with dill and drizzle with balsamic vinegar.