(serving for 12)
Roquette or baby spinach leaves 1 bag or 2 bunches
parsley 1 bunch
feta cheese 400g
salt and pepper
peal the beetroot and cut in half and slice it in 5mm thin.
Boil it in hot water until it is soft (a bit crunchy in the middle is good. about 5-10min)
cool down the beetroot in cold water, drain it.
Place leafs on a dish, spread the beetroot, crumble feta cheese and sprinkle chopped parsley.
garnish with olive oil, lemon juice (or balsamic vinegar) and salt/pepper.