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.
1
Peel the beetroot and steam it (about 10 minutes, so it doesn't get too soft).
- Beetroot: 100 g
2
Cut the prepared beetroot and brined cheese into cubes.
- Beetroot: 100 g
- Brynza cheese: 80 g
3
Mix the ingredients with salad leaves and pine nuts roasted in a dry pan.
- Mixed salad leaves (party mix): 60 g
- Pine nuts: 15 g
4
Dress with olive oil and lemon juice; add salt.
- Olive oil: 20 ml
- Lemon juice: 5 ml
- Pink Himalayan salt: pinch
