Beetroot Potato Salad

• 300g potato(small)
• 0.5bunch salad(Arugula, Lollo Rosso)
• 1 Pinch salt
• 1 Pinch pepper
• 2 tbsp honey
• 2 tbsp mustard
• 1 tsp lemon juice
• 1 tsp olive oil
• 1 Pinch thyme
• 2 beetroots(fresh or pre-cooked)
• 75g feta

1. Wash potato and, if necessary, halve them.

2. Clean beetroot, remove the leafy greens, but do not cut into the bulb.

3. Put a large pot of water on to boil. Depending on the size, cook the 1pcs beetroot for about 50 minutes.

4. 20 minutes before the end of cooking, add 1u potato to the water with 1u beetroot.

5. Cook both until done. Puncture occasionally. The beetroot should still have a bite.

Salad Dressing

1. Stir honey and mustard together.

2. Add spices, 1 tablespoon of water, olive oil, and lemon juice.

Plating

1. Wash and spin-dry the salad. Spread it on a plate.

2. Break the feta into large pieces and add it to the arugula.

3. Cut the beetroot into bite-sized pieces.

4. Add potato and beetroot to salad.

5. Finally, mix everything with the dressing.