Baked Beetroot Salad
10 servings
60 minutes
Roasted beet salad is a refined combination of earthy beet flavor, the creaminess of feta, and the tanginess of capers. This recipe is deeply rooted in Russian cuisine and evokes traditional dishes with a modern twist. The roasted beets reveal their sweetness, cherry tomatoes add juiciness, and arugula provides a slight bitterness. Chopped fresh thyme enhances the aromatic palette, while olive oil and balsamic vinegar unite the ingredients to create a harmonious dressing. This salad is perfect as a light appetizer or an accompaniment to meat dishes. Its rich flavor and textural variety make it an excellent choice for festive tables or cozy dinners. It embodies balance—freshness, richness, and lightness—making it versatile in presentation and use.
1
Prepare all the ingredients.
- Beet: 250 g
- Cherry tomatoes: 100 g
- Capers: 30 g
- Arugula: 50 g
- Feta cheese: 100 g
- Chopped fresh thyme: 5 g
- Olive oil: 150 ml
- Balsamic vinegar: 30 ml
2
Cut the baked or boiled beetroot into cubes and chop the remaining ingredients into any shape.
- Beet: 250 g
- Cherry tomatoes: 100 g
- Capers: 30 g
- Arugula: 50 g
- Feta cheese: 100 g
3
Mix everything and dress with sauce
- Chopped fresh thyme: 5 g
- Olive oil: 150 ml
- Balsamic vinegar: 30 ml