Beet Salad with Croutons and Cheese
Description
A simple dish to prepare. I recommend using goat cheese for this salad—it gives an amazing aroma and equally wonderful taste. Everything here combines perfectly. So, without a doubt, go ahead and make this salad. Instead of spinach, you can use any greens or a mix, for example, lettuce and arugula. Serve chilled.
Instructions
- 1
Step 1
Peel the beetroot and cut into pieces about 2 centimeters in size. Preheat the oven to 160 degrees.
- 2
Step 2
Roast the beet for 40 minutes on a baking sheet, drizzled with a few tablespoons of oil and stirred occasionally.
- 3
Step 3
Slice the baguette into pieces and dry in the oven until lightly golden. Then slice the cheese and place it on top. Melt the cheese on the bread in the oven.
- 4
Step 4
Rinse and dry the spinach. Place it on a plate, then top with beetroot and bread with cheese. Drizzle with balsamic vinegar and vegetable oil, season with salt to taste, and serve the salad.