Baked beetroot salad with Adyghe cheese

2 servings

65 minutes

Roasted beet salad with Adyghe cheese is an exquisite combination of simple ingredients that delights with its harmony of flavors. Roasted beets gain softness and a sweetish hue, while the delicate Adyghe cheese perfectly complements it with its mild dairy taste. Olive oil adds silkiness, and sesame provides a crunchy texture and nutty notes. This salad is rooted in European culinary tradition, where the balance of natural flavors and health benefits is valued. It can be served as a light appetizer or a side dish to main courses. It pairs wonderfully with greens, nuts, and citrus notes, making it versatile for any occasion—from a cozy family dinner to a festive feast.

Energy value per serving

• Calories: 160
• Proteins: 10.8g
• Fats: 7.1g
• Carbohydrates: 8.8g

Ingredients

• Beet: 1 pc
• Adyghe cheese: 100 g
• Olive oil: to taste
• Sesame: to taste

Cooking steps

1. Bake a medium-sized beet wrapped in foil in the oven for about 50 minutes.

   Required ingredients:

   • Beet: 1 piece

2. Cut the cheese into cubes and the beetroot into sticks.

   Required ingredients:

   • Beet: 1 piece
   • Adyghe cheese: 100 g

3. Drizzle with olive oil and sprinkle sesame on top.

   Required ingredients:

   • Olive oil:  to taste
   • Sesame:  to taste