Beetroot salad with feta cheese and pine nuts
4 servings
65 minutes
Beetroot salad with feta cheese and pine nuts is a refined dish of Italian cuisine that combines freshness and richness of flavors. Roasted beetroot gives the salad a sweet depth, while pear adds fruity freshness. Red cabbage adds a slight spiciness, and the dressing of walnut oil and balsamic vinegar provides a noble acidity. Feta, with its creamy texture, makes the taste more delicate, while pine nuts add a crunchy note. This salad is the perfect combination of sweet, salty, and sour that will adorn any table. It pairs especially well with meat dishes and light wines and also makes an excellent standalone treat. The lightness of the ingredients makes it ideal for the summer season or festive gatherings.
1
Wash the beetroot well, dry it, wrap it in double layers of foil, and bake in the oven at 180 degrees for about an hour. Cool down, peel, and cut into strips.
- Beet: 1 piece
2
Peel the pear and core it, then cut it like the beet.
- Pears: 1 piece
3
Finely shred the red cabbage, drizzle with 1 teaspoon of lemon juice, sprinkle with sugar, and lightly rub with your hands.
- Red cabbage: 150 g
- Lemon juice: 2 teaspoons
- Cane sugar: 0.5 teaspoon
4
Prepare the dressing: mix 1 teaspoon of lemon juice, walnut oil, and balsamic vinegar in a bowl, add salt and pepper.
- Lemon juice: 2 teaspoons
- Walnut oil: 2 teaspoons
- Balsamic vinegar: 0.5 teaspoon
- Coarse salt: pinch
- Freshly ground black pepper: pinch
5
Mix beetroot with pear and cabbage and marinate in dressing.
- Beet: 1 piece
- Pears: 1 piece
- Red cabbage: 150 g
- Lemon juice: 2 teaspoons
6
When serving, arrange the salad on plates, crumble cheese on top, and sprinkle with pine nuts.
- Feta cheese: 100 g
- Pine nuts: 3 tablespoons