Warm salad with baked beets and cheese

6 servings

60 minutes

Warm salad with roasted beetroot and cheese is a harmony of flavors and textures. Roasted beetroot soaked in honey and balsamic vinegar acquires a rich sweet taste that perfectly complements the spiciness of Adyghe cheese with a crispy crust. Fresh mint and lettuce add lightness to the salad, while nuts provide a pleasant contrast. The dish's origins trace back to European culinary traditions where warm salads are valued for their balance of flavors and ease of serving. This salad will be a highlight at family dinners or a light yet filling snack. It pairs perfectly with white wine and fresh bread, while chia seeds and sesame add healthy notes. Served warm, it reveals the full bouquet of flavors and aromas.

Energy value per serving

• Calories: 273.7
• Proteins: 7.8g
• Fats: 22.2g
• Carbohydrates: 8.6g

Ingredients

• Beet: 2 pc
• Lettuce leaves: 1 bunch
• Adyghe cheese: 150 g
• Soy sauce: to taste
• Balsamic vinegar: to taste
• Honey: 1 tsp
• Fresh mint: 1 sprig
• French mustard: 2 tsp
• Olive oil: 4 tbsp
• Sour cream: 1 tsp
• Roasted pine nuts: 2 tbsp
• Sesame: to taste
• Chia seeds: to taste

Cooking steps

1. Peel the beetroot and cut it into small pieces about 4x2 cm (smaller if needed for quicker roasting).

   Required ingredients:

   • Beet: 2 pieces

2. In a bowl, mix beet pieces with balsamic vinegar, honey, oil (2 tablespoons or to taste), and soy sauce, and mix well.

   Required ingredients:

   • Beet: 2 pieces
   • Balsamic vinegar:  to taste
   • Honey: 1 teaspoon
   • Olive oil: 4 tablespoons
   • Soy sauce:  to taste

3. Bake the beetroot in the oven at 220 degrees until cooked. Doneness can be determined by softness.

   Required ingredients:

   • Beet: 2 pieces

4. While the beet is cooking, tear the lettuce leaves by hand, finely chop the mint leaves, and mix.

   Required ingredients:

   • Lettuce leaves: 1 bunch
   • Fresh mint: 1 sprig

5. Cut the cheese into 2x2 cm pieces. Fry in a pan with a little oil until golden brown.

   Required ingredients:

   • Adyghe cheese: 150 g
   • Olive oil: 4 tablespoons

6. Put the cheese on a plate to cool. Slightly roast the nuts in the same pan.

   Required ingredients:

   • Adyghe cheese: 150 g
   • Roasted pine nuts: 2 tablespoons

7. Prepare the dressing for the salad in a separate bowl: mix mustard, sour cream, 2 tablespoons of olive oil, and stir well.

   Required ingredients:

   • French mustard: 2 teaspoons
   • Sour cream: 1 teaspoon
   • Olive oil: 4 tablespoons

8. When the beet is baked, let it cool slightly and cut it into smaller pieces if necessary.

   Required ingredients:

   • Beet: 2 pieces

9. Mix beetroot with salad, cheese, nuts, and dressing.

   Required ingredients:

   • Beet: 2 pieces
   • Lettuce leaves: 1 bunch
   • Adyghe cheese: 150 g
   • Roasted pine nuts: 2 tablespoons
   • French mustard: 2 teaspoons
   • Sour cream: 1 teaspoon
   • Olive oil: 4 tablespoons

10. For decoration, you can sprinkle sesame or chia seeds on top.

    Required ingredients:

    • Sesame:  to taste
    • Chia seeds:  to taste

11. Serve the salad warm.