Warm Salad with Roasted Beets and Cheese
Salads • European
Description
You can use sunflower oil instead of olive oil.
Ingredients
- Beets 2 pieces
- Lettuce leaves 1 bunch
- Adyghe cheese 5 oz
- Soy Sauce to taste
- Balsamic Vinegar to taste
- Honey 1 teaspoon
- Fresh Mint 1 sprig
- French mustard 2 teaspoons
- Olive Oil 4 tablespoons
- Sour Cream 1 teaspoon
- Roasted pine nuts 2 tablespoons
- Sesame Seeds to taste
- Chia Seeds to taste
Step-by-Step Guide
Step 1
Peel the beets and cut them into small pieces about 4 by 2 cm (smaller if you want them to roast faster).
Step 2
In a bowl, mix the beet pieces with balsamic vinegar, honey, oil (2 tablespoons or to taste), and soy sauce, and stir well.
Step 3
Roast the beets in the oven until tender at 430°F. Check for doneness by softness.
Step 4
While the beets are cooking, tear the lettuce leaves by hand, finely chop the mint leaves, and mix them together.
Step 5
Cut the cheese into pieces about 2 by 2 cm. Sauté in a pan with a little oil until golden brown.
Step 6
Remove the cheese to a plate to cool. In the same pan, lightly toast the nuts.
Step 7
Make the salad dressing in a separate bowl: mix the mustard, sour cream, and 2 tablespoons of olive oil, and stir well.
Step 8
When the beets are roasted, let them cool slightly and cut them into smaller pieces if necessary.
Step 9
Combine the beets with the salad, cheese, nuts, and dressing.
Step 10
For garnish, you can sprinkle sesame seeds or chia seeds on top.
Step 11
Serve the salad warm.
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