Warm beetroot and potato salad with blue cheese
4 servings
30 minutes
Warm beetroot-potato salad with blue cheese is an exquisite dish of French cuisine, combining the tenderness of roasted beets, the velvety texture of young potatoes, and the piquant sharpness of blue cheese. This salad not only pleases the eye with its rich color but also offers an incredible palette of flavors—the sweetness of beets harmoniously complements the creamy softness of cheese and the light spiciness of garlic. The cooking process involves heat treatment, making the dish especially enjoyable on cool days. It can be served as a standalone salad or as a side dish to meat and fish dishes. The salad pairs wonderfully with a glass of white wine and fresh baguette, creating a bistro atmosphere right at home.
1
Boil the beet in boiling water until soft, about 30 minutes - depending on the size of the beet. Cool, peel, and cut into small segments.
- Beet: 1.5 kg
2
Meanwhile, in another pot of salted water, boil the potatoes until soft, about 20 minutes. Drain, cool, and cut into small pieces.
- New potatoes: 700 g
- Coarse salt: to taste
3
Finely chop the beet leaves.
- Beet tops: 4 bunchs
4
Heat 2 tablespoons of olive oil in a pan over medium heat. Add thinly sliced garlic and sauté until golden, about 2-3 minutes. Then add the greens and sauté until soft, about 3 minutes. Lightly dry.
- Extra virgin olive oil: 6 tablespoons
- Garlic: 2 cloves
5
In a large bowl, mix beetroot, potatoes, greens with garlic, crumbled blue cheese, pepper, and remaining olive oil. Serve immediately.
- Beet: 1.5 kg
- New potatoes: 700 g
- Beet tops: 4 bunchs
- Garlic: 2 cloves
- Blue cheese: 150 g
- Freshly ground black pepper: to taste
- Extra virgin olive oil: 6 tablespoons