Warm salad with baked beets and cheese
6 servings
60 minutes
Warm salad with roasted beetroot and cheese is a harmony of flavors and textures. Roasted beetroot soaked in honey and balsamic vinegar acquires a rich sweet taste that perfectly complements the spiciness of Adyghe cheese with a crispy crust. Fresh mint and lettuce add lightness to the salad, while nuts provide a pleasant contrast. The dish's origins trace back to European culinary traditions where warm salads are valued for their balance of flavors and ease of serving. This salad will be a highlight at family dinners or a light yet filling snack. It pairs perfectly with white wine and fresh bread, while chia seeds and sesame add healthy notes. Served warm, it reveals the full bouquet of flavors and aromas.
1
Peel the beetroot and cut it into small pieces about 4x2 cm (smaller if needed for quicker roasting).
- Beetroot: 2 pieces
2
In a bowl, mix beet pieces with balsamic vinegar, honey, oil (2 tablespoons or to taste), and soy sauce, and mix well.
- Beetroot: 2 pieces
- Balsamic vinegar: to taste
- Honey: 1 teaspoon
- Olive oil: 4 tablespoons
- Soy sauce: to taste
3
Bake the beetroot in the oven at 220 degrees until cooked. Doneness can be determined by softness.
- Beetroot: 2 pieces
4
While the beet is cooking, tear the lettuce leaves by hand, finely chop the mint leaves, and mix.
- Lettuce leaves: 1 bunch
- Fresh mint: 1 sprig
5
Cut the cheese into 2x2 cm pieces. Fry in a pan with a little oil until golden brown.
- Adyghe cheese: 150 g
- Olive oil: 4 tablespoons
6
Put the cheese on a plate to cool. Slightly roast the nuts in the same pan.
- Adyghe cheese: 150 g
- Toasted pine nuts: 2 tablespoons
7
Prepare the dressing for the salad in a separate bowl: mix mustard, sour cream, 2 tablespoons of olive oil, and stir well.
- French (Dijon) mustard: 2 teaspoons
- Sour cream: 1 teaspoon
- Olive oil: 4 tablespoons
8
When the beet is baked, let it cool slightly and cut it into smaller pieces if necessary.
- Beetroot: 2 pieces
9
Mix beetroot with salad, cheese, nuts, and dressing.
- Beetroot: 2 pieces
- Lettuce leaves: 1 bunch
- Adyghe cheese: 150 g
- Toasted pine nuts: 2 tablespoons
- French (Dijon) mustard: 2 teaspoons
- Sour cream: 1 teaspoon
- Olive oil: 4 tablespoons
10
For decoration, you can sprinkle sesame or chia seeds on top.
- Sesame seeds: to taste
- Chia seeds: to taste
11
Serve the salad warm.