Beetroot Salad
1 serving
30 minutes
Beet salad is a refined combination of sweet roasted beets, delicate goat cheese, and crunchy nuts, complemented by caramel notes of garlic and butter. This dish perfectly reflects an author's approach to classic ingredients, giving them a new, more sophisticated taste. The light acidity of balsamic cream highlights the natural sweetness of the beets, creating a harmony of flavors. Such a salad is great for both festive tables and cozy dinners when you want something unusual yet simple to prepare. The origins of the recipe trace back to culinary experiments combining simple products into a restaurant dish. This is not just a salad – it's a play of textures and flavors that unfolds with each new bite.
1
Wash 2 medium beets, wrap them in foil, and place in the oven to bake at 180 degrees for 30–40 minutes.
- Beet: 200 g
2
Peel the cooked beetroot and slice it into thin rings.
3
Add a piece of butter, a teaspoon of sugar, and a clove of garlic to a heated pan until caramelized.
- Butter: 10 g
- Sugar: 5 g
- Garlic: 2 g
4
Fry beetroot circles in the prepared mixture, place on a plate, top with goat cheese, decorate with balsamic cream and sprinkle with any nuts.
- Beet: 200 g
- Goat cheese: 50 g
- Nuts: 20 g