Salad with baked beets, feta cheese and narsharab sauce

1 serving

60 minutes

This salad is an exquisite combination of sweet roasted beets, delicate feta cheese, and tangy pomegranate narsharab sauce. Its origins are rooted in European gastronomy, where the harmony of flavors and textures is valued. Roasted until caramelized, the beet gains softness and a rich earthy flavor that beautifully complements the salty feta cheese. Swiss chard, arugula, and root leaves add freshness, while crushed walnuts provide a pleasant crunch. The dressing made from narsharab, olive oil, and wine vinegar completes the ensemble with fruity and slightly tart notes. This salad is perfect as a standalone dish or as an elegant appetizer to a main meal, highlighting the natural beauty and richness of its ingredients.

Energy value per serving

• Calories: 482
• Proteins: 12.2g
• Fats: 38.7g
• Carbohydrates: 21.1g

Ingredients

• Mini beets: 1 pc
• Feta cheese: 50 g
• Mix of salad leaves Tango mix ""Belaya Dacha"": 100 g
• Narsharab sauce: 1 tbsp
• Olive oil: 1 tbsp
• Wine vinegar: 1 tsp
• Salt: pinch
• Ground black pepper: pinch
• Walnuts: 10 g

Cooking steps

1. I baked the beetroot with olive oil in foil (40 minutes) and cut it into 8 pieces.

   Required ingredients:

   • Mini beets: 1 piece
   • Olive oil: 1 tablespoon

2. Mixed salad (chard, arugula, corn) washed and dried.

   Required ingredients:

   • Mix of salad leaves Tango mix ""Belaya Dacha"": 100 g

3. He broke the feta into small pieces.

   Required ingredients:

   • Feta cheese: 50 g

4. For the sauce, I took a tablespoon of narsharab, a tablespoon of olive oil, and a teaspoon of wine vinegar, and mixed until smooth.

   Required ingredients:

   • Narsharab sauce: 1 tablespoon
   • Olive oil: 1 tablespoon
   • Wine vinegar: 1 teaspoon

5. I added some chopped walnuts.

   Required ingredients:

   • Walnuts: 10 g