Salad with beets, cherries, cheese and nuts
2 servings
60 minutes
This salad is a true embodiment of flavor harmony. Root beet, with its sweet earthy note, meets the tartness of cherry, creating an amazing contrast. Adyghe cheese adds tenderness, while Brazil nuts contribute a crunchy texture and richness of flavor. Flaxseed oil with balsamic vinegar binds the ingredients into a single gastronomic masterpiece. This dish is perfect as a light appetizer or an original side dish to the main course. European culinary tradition values the combination of natural ingredients, and this salad is a wonderful example of such an approach. It not only pleases the eye with its vibrant colors but also satisfies the palate with flavors that unfold with each bite. Simple to prepare and elegant in presentation, this salad will be a highlight of any feast.
1
Wash, peel, and boil the beet until soft in salted water. Pour 100 ml of the prepared beet broth into a glass and discard the rest. Cool the beet and slice it into 1.5-2 mm thick pieces.
- Beetroot: 1 piece
- Sea salt: pinch
2
Wash the lettuce leaves, dry them with a towel, cut into strips, and place in a bowl. (Instead of frisée, you can use romaine, butterhead, or iceberg - any crunchy green salad).
- Frisee: 150 g
3
Wash the zucchini, peel it, and cut it into thin strips like noodles, then add to the frisée leaves.
- Baby courgettes: 1 piece
4
Cut the cheese into cubes, chop the nuts into 3-4 pieces each and add to the bowl. Top with beetroot.
- Adyghe cheese: 120 g
- Brazil nuts: 100 g
- Beetroot: 1 piece
5
Wash the cherries, remove the pits, place them in a small pot, and pour in balsamic vinegar and beet broth (frozen berries can be used instead of fresh ones). Simmer on low heat for 7-10 minutes until 2/3 of the liquid evaporates.
- Pitted cherries: 120 g
- Balsamic vinegar: 50 ml
- Beetroot: 1 piece
6
Add cherries to the salad, drizzle with the prepared sauce and flaxseed oil, and mix.
- Pitted cherries: 120 g
- Cold-pressed flaxseed oil: 50 ml
