Beetroot salad with goat cheese

2 servings

15 minutes

Beet salad with goat cheese is a refined combination of earthy sweetness of beets, creamy tenderness of goat cheese, and a tangy marinade. This salad hails from European cuisine, where the balance of flavors and simplicity of preparation are valued. Marinated beets gain brightness while walnuts add a crunchy texture. The light acidity of balsamic vinegar and lemon juice harmoniously complements the rich flavor. This salad is not only visually appealing but also surprisingly nutritious, easily fitting into a healthy diet. It serves perfectly as a light appetizer or side dish, refreshing the taste of the main course. An excellent choice for those who appreciate simple yet elegant culinary solutions.

Energy value per serving

• Calories: 201.3
• Proteins: 8.8g
• Fats: 12.7g
• Carbohydrates: 13.2g

Ingredients

• Beet: 1 pc
• Mix of salad leaves Pati mix ""Belaya Dacha"": 150 g
• Goat cheese: 40 g
• Lemon juice: to taste
• Crushed walnuts: 1 tbsp
• Olive oil: to taste
• Balsamic vinegar: 1 tbsp
• Salt: pinch
• Ground black pepper: pinch

Cooking steps

1. Boil the beetroot,

   Required ingredients:

   • Beet: 1 piece

2. Prepare the marinade: mix lemon juice, olive oil, and balsamic vinegar with salt and black pepper until emulsified.

   Required ingredients:

   • Lemon juice:  to taste
   • Olive oil:  to taste
   • Balsamic vinegar: 1 tablespoon
   • Salt:  pinch
   • Ground black pepper:  pinch

3. Peel the slightly cooled beetroot, cut it into wedges, and mix with the marinade.

   Required ingredients:

   • Beet: 1 piece

4. Place the salad mix on plates, distribute goat cheese, slices of pickled beetroot, and walnuts. Dress the salad with the remaining marinade.

   Required ingredients:

   • Mix of salad leaves Pati mix ""Belaya Dacha"": 150 g
   • Goat cheese: 40 g
   • Beet: 1 piece
   • Crushed walnuts: 1 tablespoon