Carrot and beetroot salad with Adyghe cheese and walnuts

3 servings

10 minutes

Carrot and beet salad with Adyghe cheese and walnuts is a vibrant and rich dish that combines the freshness and lightness of vegetables with the creamy texture of cheese and the crunchiness of nuts. Beetroot adds a slight sweetness to the salad, carrot brings juiciness, and spinach adds freshness. Adyghe cheese, with its soft creamy flavor, harmonizes well with the nuts, creating an interesting contrast of textures. The dressing made from grape oil and balsamic vinegar highlights the natural sweetness of the ingredients, giving the salad an exquisite touch. This dish is perfect as a light snack or side dish and can also be part of a healthy diet, enriching it with vitamins and nutrients.

Energy value per serving

• Calories: 306.3
• Proteins: 16.3g
• Fats: 20.3g
• Carbohydrates: 9.3g

Ingredients

• Beet: 1 pc
• Carrot: 1 pc
• Spinach: to taste
• Walnuts: 50 g
• Grape seed oil: to taste
• Adyghe cheese: 200 g
• Balsamic vinegar: to taste

Cooking steps

1. Boil the beetroot, cool it down, and grate it on a coarse grater.

   Required ingredients:

   • Beet: 1 piece

2. Grate the carrot (raw) on a coarse grater.

   Required ingredients:

   • Carrot: 1 piece

3. Cut the Adyghe cheese into cubes and chop the walnuts.

   Required ingredients:

   • Adyghe cheese: 200 g
   • Walnuts: 50 g

4. Add spinach, mix everything, and serve on plates.

   Required ingredients:

   • Spinach:  to taste

5. Add oil and balsamic vinegar to taste.

   Required ingredients:

   • Grape seed oil:  to taste
   • Balsamic vinegar:  to taste