سلطة الشمندر

Slice the cooked beetroots into thin slices and place them in a glass bowl.

Peel the red onion and slice it very thinly.

Add the sliced onion to the bowl with the beetroot.

Finely chop the parsley and add it to the bowl.

Juice the lemons using a lemon juicer.

In a closed jar, combine the lemon juice, balsamic vinegar, olive oil, salt, and black pepper.

Close the jar and shake it well until the dressing is fully mixed.

Pour the dressing over the beetroot, onion, and parsley mixture.

Mix all the ingredients well so the dressing evenly coats everything

Arrange the colored lettuce leaves on a wooden serving platter.

Spoon the beetroot mixture on top of the lettuce.

Sprinkle the crumbled or diced feta cheese evenly over the salad.

Finally, top the salad with the crushed walnuts before serving.