Fennel and beetroot salad with feta

This low-histamine fennel and beetroot salad with feta is not only a feast for the eyes, but also a true delight for the palate.

This recipe is

• vegan
• Suitable for a low-histamine diet
• gluten-free
• lactose-free
• low-carb

Preparation time

40 minutes

Ingredients for 2 servings

• 1-2 beets
• 1 carrot
• 1/2 fennel
• 1 pack vegan feta (1)
• 3 tbsp coconut yogurt (1)
• 50ml passion fruit juice
• 3 tablespoons olive oil
• HistaFood Organic Herb Salt
• 1 handful of cress

preparation

• Cook the beetroot with the peel on, then rinse with cold water and peel.
• Cut the beetroot and fennel into small pieces.
• Use a spiralizer to shape the carrot and place it in a bowl.
• For the dressing, mix passion fruit juice, olive oil, organic herb salt and pepper.
• Mix the salad well and let it marinate for about 10 minutes.
• Then arrange with the vegan feta (1) and the cress.

Our HistaFood tip

It's best to use gloves when peeling beetroot.

Prepared with

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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.