Beetroot and Cheese Salad
2 servings
90 minutes
Beet and cheese salad is a harmony of flavors and textures, a classic combination of root vegetables and delicate cheese notes. Roasted until tender, the beet reveals its sweetness, while fresh greens add lightness and a pleasant green touch to the dish. Onion and garlic add zest, while wine vinegar balances the flavor with a light acidity. Feta provides creaminess, and walnuts add crunch and nutty depth. This salad is a legacy of Russian cuisine—simple yet elegant. It can be enjoyed as a standalone dish or as a side to meat and fish. Perfect for festive tables or cozy family dinners.
1
Preheat the oven to 180 degrees.
2
Sprinkle the beet with olive oil, cover with foil, and bake for 45-50 minutes (until soft).
- Beet: 2 pieces
- Olive oil: 4 tablespoons
3
Cut the greens.
- Beet tops: 1 bunch
4
Heat 2 tablespoons of olive oil over medium heat, add chopped onion and garlic.
- Red onion: 0.5 piece
- Garlic: 2 cloves
- Olive oil: 4 tablespoons
5
Lay out the leaves, salt and pepper them.
- Beet tops: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
6
Cook for about 5 minutes.
7
Cut the roasted beetroot into cubes.
- Beet: 2 pieces
8
Mix with the contents of the pan.
9
Salt again, pour 1 tablespoon of oil and vinegar.
- Salt: to taste
- Olive oil: 4 tablespoons
- Red wine vinegar: 1 tablespoon
10
Sprinkle with crumbled feta and nuts.
- Low fat feta cheese: 50 g
- Walnuts: 50 g