Salad with brine cheese and beetroot

2 servings

30 minutes

Salad with brined cheese and beetroot is a vibrant combination of flavors and textures from Russian cuisine. Beetroot, with its natural sweetness, perfectly complements the delicate saltiness of feta cheese, while pine nuts add a crunchy note. Dressed with olive oil and lemon juice, this salad gains lightness and freshness. The dish is suitable for both everyday meals and festive tables due to its elegance and rich flavor. In Russian tradition, beetroot holds a special place, and this salad serves as a great example of its versatility in gastronomy.

Energy value per serving

• Calories: 270.3
• Proteins: 9.6g
• Fats: 22.3g
• Carbohydrates: 7.3g

Ingredients

• Feta cheese: 80 g
• Beet: 100 g
• Mix of salad leaves Pati mix ""Belaya Dacha"": 60 g
• Pine nuts: 15 g
• Olive oil: 20 ml
• Lemon juice: 5 ml
• Pink Himalayan Salt: pinch

Cooking steps

1. Peel the beetroot and steam it (about 10 minutes, so it doesn't get too soft).

   Required ingredients:

   • Beet: 100 g

2. Cut the prepared beetroot and brined cheese into cubes.

   Required ingredients:

   • Beet: 100 g
   • Feta cheese: 80 g

3. Mix the ingredients with salad leaves and pine nuts roasted in a dry pan.

   Required ingredients:

   • Mix of salad leaves Pati mix ""Belaya Dacha"": 60 g
   • Pine nuts: 15 g

4. Dress with olive oil and lemon juice; add salt.

   Required ingredients:

   • Olive oil: 20 ml
   • Lemon juice: 5 ml
   • Pink Himalayan Salt:  pinch