Beetroot Salad with Cherries, Cheese, and Nuts
Salads • European
Description
Beetroot Salad with Cherries, Cheese, and Nuts
Ingredients
- Beetroot 1 piece
- Romaine lettuce 5 oz
- Young zucchini 1 piece
- Brazil Nuts 5 oz
- Marinated cherries 5 oz
- Adyghe cheese 5 oz
- Ocean salt a pinch
- Flaxseeds 0 fl oz
- Balsamic Vinegar 0 fl oz
Step-by-Step Guide
Step 1
Wash the beetroot, peel it, and boil it until soft in salted water. Pour 100 ml of the cooked beetroot broth into a glass and discard the rest. Cool the beetroot and slice it into pieces 1.5-2 mm thick.
Step 2
Rinse the lettuce leaves, dry them with a paper towel, slice them into strips, and place them in a bowl. (Instead of frisée, you can use romaine, butterhead, or iceberg — any crunchy green lettuce).
Step 3
Wash the zucchini, peel it, and cut it into thin strips like noodles, then add it to the frisée leaves.
Step 4
Cut the cheese into cubes, chop the nuts into 3-4 pieces each, and add them to the bowl. Top with the beetroot.
Step 5
Wash the cherries, remove the pits, place them in a small saucepan, and pour in the balsamic vinegar and beetroot broth (you can use frozen cherries instead of fresh). Simmer on low heat for about 7-10 minutes until 2/3 of the liquid evaporates.
Step 6
Add the cherries to the salad, drizzle with the resulting sauce and flaxseed oil, and mix.
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