Beet Salad with Feta Cheese and Pine Nuts
Salads • Italian
Description
Recipe from the book 'Vegetarianism: Best Recipes'
Ingredients
- Beetroot 1 piece
- Pear 1 piece
- Red Cabbage 5 oz
- Lemon Juice 2 teaspoons
- Brown Sugar ½ teaspoon
- Balsamic Vinegar ½ teaspoon
- Walnut Oil 2 teaspoons
- Coarse Salt a pinch
- Freshly ground black pepper a pinch
- Feta cheese 5 oz
- Pine nuts 3 tablespoons
Step-by-Step Guide
Step 1
Wash the beetroot thoroughly, dry it, wrap it in a double layer of foil, and bake in the oven at 355°F for about an hour. Cool, peel, and cut into strips.
Step 2
Peel the pear and remove the core, then cut it in the same way as the beetroot.
Step 3
Finely shred the red cabbage, drizzle with 1 teaspoon of lemon juice, sprinkle with sugar, and gently rub with your hands.
Step 4
Prepare the dressing: mix 1 teaspoon of lemon juice, walnut oil, and balsamic vinegar in a bowl, then add salt and pepper.
Step 5
Combine the beetroot with the pear and cabbage, and marinate in the dressing.
Step 6
When serving, arrange the salad on plates, crumble the feta cheese on top, and sprinkle with pine nuts.
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