Salad with arugula, beetroot and Adyghe cheese

4 servings

15 minutes

This salad is a harmony of flavors and textures, combining tender Adyghe cheese, spicy arugula, and sweet beetroot. The balanced dressing with olive oil and shallots highlights the natural shades of the ingredients, while walnuts add a crunchy note. Historically similar combinations were used in Mediterranean cuisine, but modern American cooking has adapted them, bringing a fresh perspective to classic ingredients. This salad is perfect as a light appetizer or an accompaniment to the main dish, especially in warm seasons. Each forkful is a play of contrasts: the creamy softness of the cheese, the earthy tone of the beetroot, and the spiciness of arugula. It suits festive dinners and everyday meals alike, adding a special flavor and sophistication.

Energy value per serving

• Calories: 473.4
• Proteins: 15.1g
• Fats: 39.4g
• Carbohydrates: 12.5g

Ingredients

• Walnuts: 0.5 glass
• Shallots: to taste
• Olive oil: 3 tbsp
• Salt: pinch
• Ground black pepper: to taste
• Beet: 425 g
• Adyghe cheese: 170 g
• Arugula: 230 g

Cooking steps

1. Heat the walnuts on a baking sheet until fragrant and golden. Cool and chop with a knife.

   Required ingredients:

   • Walnuts: 0.5 glass

2. In a bowl, mix chopped shallots, oil, salt, and pepper. Combine with part of the dressing (2/3) and add sliced beets.

   Required ingredients:

   • Shallots:  to taste
   • Olive oil: 3 tablespoons
   • Salt:  pinch
   • Ground black pepper:  to taste
   • Beet: 425 g

3. Tear the arugula (and 60 grams of frisée lettuce, if available) and pour the remaining part of the dressing (1/3) over it.

   Required ingredients:

   • Arugula: 230 g

4. Mix the beetroot with greens. Add diced cheese and chopped walnuts.

   Required ingredients:

   • Adyghe cheese: 170 g
   • Walnuts: 0.5 glass