Salad with fried beets, blue cheese and cashews
4 servings
30 minutes
Salad with roasted beets, blue cheese, and cashews is the embodiment of an exquisite balance of flavors and textures. The sweet, caramelized beets add depth to the dish, while the delicate blue cheese provides a tangy creamy note. Crunchy roasted cashews add nutty richness, creating a perfect combination of components. The dressing made from honey, balsamic vinegar, and olive oil enhances the richness of flavors while adding freshness and lightness. This salad can be served as a standalone dish or as an elegant appetizer to main culinary delights. Inspired by Russian culinary traditions, it is perfect for both everyday dinners and festive gatherings, delighting with its elegant and harmonious taste.
1
Preheat the oven to 190 degrees.
2
Wrap each beet in foil, place on a baking sheet, and send to the oven for 1-1.5 hours until soft. Cool, peel, and cut into medium pieces.
- Beetroot: 2 pieces
3
Place lettuce leaves on a plate, top with beetroot, and sprinkle with crumbled cheese and cashews.
- Mixed salad leaves: to taste
- Beetroot: 2 pieces
- Blue cheese: 30 g
- Roasted cashews: 0.5 glass
4
In a small bowl, mix olive oil, vinegar, and honey. Add salt and pepper and drizzle over the salad.
- Olive oil: 1 tablespoon
- Balsamic vinegar: 1 tablespoon
- Honey: 1 teaspoon
- Salt: to taste
- Freshly ground black pepper: to taste
