Beetroot Salad with Roasted Beets
Description
The recipe won't take much time. For the salad, it's best to choose small beets, as they will cook faster. Cool, peel, and slice them into small pieces for the salad. I use suluguni cheese, but for variety, you can use brinza or feta. For extra flavor, add a clove of garlic or a teaspoon of mustard to the dressing. You can lightly toast the walnuts in a dry pan to enhance their nutty aroma. Serve.
Instructions
- 1
Step 1
Prepare the ingredients. Wash and dry the beets. Wrap each beet in a piece of foil, place in a preheated oven at 200 degrees and bake for 50-70 minutes, or until done.
- 2
Step 2
Wash the salad, dry it, and tear it by hand into a large salad bowl. I'm using a salad mix of lettuce leaves, chard, and red beet.
- 3
Step 3
Slice the beet into pieces, then drizzle with a dressing made of oil, lemon juice, salt, and sugar.
- 4
Step 4
Cut the cheese into cubes, add to the salad. Add coarsely chopped walnuts. The salad is ready.
- 5
Step 5
The salad is ready.