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Beet salad with feta, sorrel and yogurt dressing

Sorrel comes in many varieties and is often considered a weed. This sorrel not only enriches the salad in flavor, but also in appearance.This salad uses Hellmann’s Yoghurt Dressing. Recipe for 10 people.

Ingredients

150gSpring onion
2kgCooked beets
300gpearl onions
2Hellmann's Dressing Yogurt
Black pepper
25gPumpkin seeds
25gSunflower seeds
1units.itemsRed beet, raw
350gFeta
Sorrel (to taste)

Preparation

  1. Cut the beets into pieces as desired and slice the spring onion into rings.
  2. Mix the chopped beets and spring onion with the pearl onions and yogurt dressing.
  3. Season with some freshly ground black pepper.
  4. Toast the sunflower seeds and pumpkin seeds in a dry frying pan.
  5. Peel the raw red beet and slice it into paper-thin slices using a mandoline.
  6. Divide the beet salad among the bowls and crumble the feta cheese on top.
  7. Spoon the toasted sunflower and pumpkin seeds on top.
  8. Roll up the slices of raw beet and playfully arrange them along with the blood sorrel.