Baked Beetroot and Feta Salad
4 servings
90 minutes
Bright, not yet coarse autumn beetroot is an outstanding base for off-season salads. Where a mix of sweet and salty, firm and tender is important, feta is used to help the slices of boiled beetroot, its amorphous text hurray will also help the salad merge with the dressing. Arugula is here both for the sake of green color, so that the plate will turn out to be almost an Italian tricolor, and for the sake of its special bitterness - a little sharp, but pleasant and well shading the sweetness of the beetroot. The merit of pine nuts is crunch, satiety and decoration. And the dressing is the most basic: salt, pepper, olive oil and lemon juice. The ingredients themselves in the plate sing in such a colorful choir that no more complex sauce is needed.
1
Wash the beetroot, clean with a brush if necessary.
- Beet: 600 g
2
Wrap each beet in foil, generously sprinkling with salt.
- Salt: to taste
3
Bake the beet for 1 hour at 180 degrees. When the beet is ready, unwrap the foil and let it cool.
- Beet: 600 g
4
Roast the pine nuts until golden.
- Pine nuts: 40 g
5
Remove the leaves from the thyme branches and chop.
- Thyme: 5 g
6
Mix chopped thyme with feta, mashing the cheese with a fork.
- Feta cheese: 200 g
- Thyme: 5 g
7
Make the dressing: mix olive oil, lemon juice, salt, and pepper in a separate bowl.
- Olive oil: 50 ml
- Lemon juice: 25 ml
- Salt: to taste
- Ground black pepper: to taste
8
Wash and dry the arugula.
- Arugula: 100 g
9
Peel the cooled beetroot and cut it into large cubes.
- Beet: 600 g
10
Assemble the salad: place a bed of arugula at the bottom of the plate, then add beetroot and small thyme feta quenelles. Drizzle with dressing and sprinkle with pine nuts.
- Arugula: 100 g
- Beet: 600 g
- Feta cheese: 200 g
- Thyme: 5 g
- Olive oil: 50 ml
- Lemon juice: 25 ml
- Salt: to taste
- Ground black pepper: to taste
- Pine nuts: 40 g