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
(For 2 portions)
- 3 baked beetroots
- 100 g feta cheese
- 1/3 cup chick peas, drained
- 1 shallot
- Olive oil
- Balsamic vinegar
- 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.
- 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.
- 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.