EntranceSalad of beets and cheese. Beet salad with cheese and complex dressing
Calories: Not specified
Cooking time: 20 min
Beet salad, and even with walnuts, garlic and mayonnaise - a welcome guest on almost every holiday table. But, we will prepare not the classic version, but a slightly modernized one. And, by the way, less high-calorie: there is no mayonnaise in the recipe below. And the lilac-ruby root crop is superbly complemented by lightly salted cheese. The connecting link is a multi-component dressing, consisting of honey, olive oil, lemon juice, black pepper and salt. As a result, a delicious salad of beets and cheese (recipe with photo), which relatives and friends will appreciate.
Cooking time: 20 min.
Servings: 2
Ingredients:
- baked beets (boiled) - 1 pc.,
- slightly salted cheese - 100 g,
- nucleus walnut chopped - 2 tbsp. l.,
- garlic - 2 cloves,
- lemon - half,
- liquid honey - 1 tsp,
- olive oil - 2 tbsp. l.,
- freshly ground black pepper - to taste,
- salt - to taste.
Step by step recipe with photo:
Peel the beets and grate with large holes.
Cut the cheese into cubes with a side of about 1 cm. Leave a few cubes to decorate the dish.
Free the garlic cloves from the husk and finely chop.
With a carving knife, remove a thin layer of zest from half a lemon, only the yellow part.
Squeeze juice from citrus.
Mix thoroughly.
Pour in the olive oil and stir again.
Put the beets, garlic, nuts and lemon peel. Stir gently.
Arrange the beetroot salad with cheese on a deep plate. Drizzle with complex dressing. Decorate with cheese cubes and emerald parsley leaves.
Note to the owner:
How to bake beets? Wash the root crop with a stiff brush under running water and dry it. Wrap the beets in 2 layers of foil so there are no holes. Bake in the oven for 40-50 minutes at a temperature of 180 ° C. Then remove the root vegetable from oven, cool slightly and put for a few minutes in cold water. Cut off the tail and top, peel and then grate (as above). 
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Calories: Not specified
Cooking time: not specified
Salad of beets and cheese has a very pleasant taste. Sweetish boiled beets, salty cheese and lemon dressing, plus the aroma of olive oil and herbs. Cooking a salad in terms of complexity can be put on the step at number one, since the recipe is simple. The only thing you have to stop is the preparation of beets. It will have to be washed, boiled, cooled and cleaned.
Per serving
- beets - 1 pc. (medium size);
- cheese;
- lemon juice- 1 teaspoon;
- olive oil - 1 tablespoon;
- salt - to taste;
- greens (parsley, dill).
Step by step recipe with photo:
Let's start cooking right away with a recommendation. For a salad, choose brightly ruby beetroot, it is beautiful in color and tastes just the way we need it.
Grate your colorful root vegetable on a grater that is usually used for cooking Korean carrot. If you are not yet the happy owner of this useful tool, cut the beets into thin slices or strips. 
Make a refill for beetroot salad with cheese - a harmonious basis that will unite all the components. Mix lemon juice and salt, then add olive oil. If you do not have olive oil, and the salad still beckons and haunts, use any other that is at hand.
Do not combine three components at once, as the salt will not dissolve in the oil. 
Spread the greens on a plate. You can use parsley, dill and even celery if you like the taste.
Arrange the beets on a plate with the next layer of beetroot and cheese salad.
Pour dressing over salad. Try to do this carefully and evenly, for this you can use a gravy boat or a spoon.
Cut the cheese into small cubes. In addition, you can simply crumble it and continue to use it in this form, especially if it is difficult for cheese to give the appearance of separate even pieces. Here you have complete freedom.
Spread the cheese on top of the beets, garnish with green sprigs and serve.
Beet and cheese salad can be used as a separate dish for people who have set themselves the goal of losing some extra weight. It should also be served with meat, fish, mushrooms and side dishes of rice and other cereals, as well as potatoes. In other words, there is something the soul desires.
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Recipe for salad with beetroot and brynza with honey dressing. How to cook delicious hearty salad from beets, cheese and nuts - detailed description with photo.
Time for preparing- 10-15 minutes.
Calories per 100 g- 310 kcal.
Beets are one of the most popular salad ingredients. This is because it is available throughout the year. True, the taste of a vegetable that has lain down for the winter and a very young, only ripe vegetable is very different. Therefore, in early summer, when the first early beets are just beginning to appear on the shelves, do not pass by, but be sure to take the opportunity to cook a very satisfying and satisfying vegetable with this vegetable. healthy salad with the addition of cheese, garlic and honey dressing. There are quite a lot of ingredients in the salad, but they all go well together. The dish turns out moderately spicy, fragrant, with light spicy bitter and very satisfying. Such a salad can even be eaten as a whole. independent dish, supplementing it with pita bread or other bread cake.
How to cook beetroot salad with cheese and garlic
Take:
- 2 small boiled or baked beets.
- A handful of kernels walnuts.
- 100-150 g of cheese.
- A bunch of dill.
- 3-4 garlic cloves.
- 1 teaspoon honey.
- 1 teaspoon wine vinegar.
- 2 tablespoons of vegetable oil (preferably odorous, unrefined).
- 1 teaspoon herbes de Provence (optional)
Prepare your dressing. Combine crushed garlic, oil, honey and vinegar. Put Provencal herbs(a mixture of sage, basil, thyme, rosemary, mint, marjoram).
Clean the candle. Cut into cubes. Transfer to a salad bowl.
Place the nuts on a cutting board and run a rolling pin over them to lightly chop them. Add them to the beets.
Sprinkle everything with cheese on top. Given that the feta cheese itself is quite salty, it is usually not necessary to add additional salt to the salad. However, it is better to mix all the ingredients and taste the dish. You may want to add a pinch of salt.
Salad with beets and cheese can be prepared at least every day, and you will not get tired of its taste. The perfect combination from boiled beets, walnuts and Brynza cheese makes this dish truly delicious. If desired, the vegetable can either be baked or boiled. I cut it into small circles so that the beets cook faster. For greens, add fresh dill, as parsley will add a strong flavor and will not combine with the rest of the ingredients.
So let's get everything ready. necessary products and let's start cooking! I use already grated cheese in the recipe - I freeze it in advance in briquettes. If you have a bar of "Brynza", "Feta", then you can grate it on a coarse grater or cut it into small cubes.
We peel the beetroot and wash it in water. Cut into circles and boil for about 15 minutes, and then abruptly place in cold water. Due to the temperature difference, the vegetable will become softer. By the way, when boiling beets, you can add a little granulated sugar for sweetness.
We grate the boiled beets on a grater with large cells into a deep container.
Lightly dry the walnuts in a frying pan or in the oven. We remember with our hands in a large crumb. Add to salad bowl.
pour vegetable oil. If the cheese is too salty, then we will not add salt, and vice versa.
I have "Brynza" - lightly salted, so I still added 1-2 pinches of salt.
Then, with the help of a culinary ring, put the grated beets with nuts on a plate, press lightly to compact the mass. Remove the ring, and sprinkle the salad with grated Cheese on top.
Sprinkle with chopped washed dill, decorate with half a walnut and serve a salad with beets and cheese to the table.
The history of the appearance of this salad in our family is very funny.
Our little son is very fond of cheese and brynza, and we jokingly call him “Syroed”. But you won’t be full of cheese alone, and any mother wants her baby to eat more healthy vegetables and fruits.
And just like that, once again coming up with what to feed his son, this one was born delicious salad from beets with cheese. Now I don’t even know who likes it more - my son or my husband and I
Compound:
- 700 g beets
- 150 g cheese
- 200 g sour cream
- spices: to taste black salt, black pepper
How to cook beetroot salad with cheese - recipe:
- First of all, wash the beets well and boil them until tender. It is better to choose beets of the same size and with cuttings. So all the juice will remain in it and nothing will flow out.
Boil the beets
- When the beetroot has cooled, peel it and rub it on a coarse grater.
We rub the peeled beets
- Add to the beets grated cheese on a coarse grater.
Add cheese
- Dressing the salad with black salt and black ground pepper. We mix everything well.
Sprinkle salad with spices
- And the final touch - add sour cream. The fatter the sour cream, the tastier it will be, and the salad will hold its shape better (thick sour cream is preferable, as the beets release a lot of juice).
We fill with sour cream
That's all, our colorful beetroot salad with cheese is ready! It goes great with any side dish. It is easy to prepare both as an everyday dish and on a festive table.
Be healthy!
Nastya Bordeyanu recipe author