Green salad with beets, white cheese, quinoa and kale chips
2 servings
30 minutes
Green salad with beets, white cheese, quinoa, and kale chips is a harmony of flavors and textures inspired by Italian cuisine. It combines sweet roasted beets, crunchy quinoa and kale, spicy green chili pepper, and delicate white cheese. A light yet rich dressing of olive oil and balsamic vinegar highlights the richness of the ingredients, creating a refined and sophisticated dish. The history of this salad traces back to the modern culinary trend of combining superfoods for maximum benefit and flavor. It can be enjoyed as a standalone dish or as an accompaniment to a light dinner, savoring the freshness and richness of each component. The delightful balance of flavors makes it an ideal choice for those who appreciate exquisite and healthy food.
1
Wrap the beetroot tightly in foil and place it in a preheated oven (200°C) for 1.5 hours (I usually make several in the evening). Turn off and leave in the oven overnight.
- Beetroot: 100 g
2
Fry cooked quinoa (al dente!!!) in hot oil until crispy, add salt.
- Quinoa: 100 g
- Olive oil: to taste
- Salt: to taste
3
Chop 5 leaves of kale randomly and fry in hot oil for about 5 minutes until crispy, stirring. Remove excess oil with a paper towel.
- Kale: 50 g
- Olive oil: to taste
4
We prepare the salad: arrange greens, green chili pepper, and half rings of red onion in a circle with a hole in the middle. Place hot quinoa in the center. Around it - thinly sliced beetroot, random pieces of soft white cheese, and kale.
- Fresh herbs: 50 g
- Green chili pepper: 1 piece
- Sweet red onion: 50 g
- Quinoa: 100 g
- Beetroot: 100 g
- Kale: 50 g
5
Mix olive oil with balsamic, sugar, salt, and pepper. Drizzle over the salad. Serve immediately.
- Olive oil: to taste
- Balsamic vinegar: to taste
- Sugar: to taste
- Salt: to taste
- Ground black pepper: to taste
