Salad with meat and cheese
Description
This recipe won't take much time. 1. For this meat and cheese salad recipe, it's best to use small beets, about 2–4 pieces. Wash each beet, pat dry, and wrap in foil. Place in a baking dish and bake in the oven for approximately 1 hour. The exact time depends on the beet size. 2. Meanwhile, prepare the dressing. In a small bowl, combine olive oil and balsamic vinegar. Add sugar, salt, pepper, and mustard to taste. Mix thoroughly. 3. Wash and dry the beef, then slice into thin cutlets. Lightly brush the meat with some of the dressing and let it marinate for 30–45 minutes. 4. Check the beets for doneness by piercing with a knife. Once tender, carefully unwrap the foil and let the beets cool. 5. Meanwhile, wash the salad leaves and dry them thoroughly. This simple meat and cheese salad can be made without greens, but they add a special flavor. 6. Tear the leaves by hand and place them into a salad bowl. 7. Toast the nuts—walnuts in this case, though others may be used—lightly in a skillet, then sprinkle them over the greens. 8. Sear the meat; cooking preference (rare, medium, well done) is up to your taste. 9. Slice the cooled beets into pieces and add them to the salad bowl. 10. Top with the cooked meat and diced cheese. Drizzle with the dressing, and your homemade meat and cheese salad is ready to serve. Serve at once.