Beet and feta salad
Description
The salad is quick and easy to prepare. Beets are not often used in cooking, the most famous dish being the "Shuba" salad. However, the beet and feta cheese salad is perfect for those on a diet. It is prepared without mayonnaise, and the salty taste of feta adds a pleasant piquancy. The salad is ready to serve.
Instructions
- 1
Step 1
1. I wash the beetroot and dry it with paper towels, wrap it tightly in foil, and place it in a preheated oven at 220 degrees for about 1 hour, possibly longer. I check doneness with a toothpick. Then I let the beetroot cool, peel it, and cut it into cubes.
- 2
Step 2
2. I thoroughly rinse the arugula under running water to remove sand and dirt, then dry it with a paper towel.
- 3
Step 3
3. I separate the prepared herbs into leaves and place them in a salad bowl.
- 4
Step 4
4. Add chopped pieces of roasted beetroot to the greens.
- 5
Step 5
5. I cut the feta cheese into the same size as the beet.
- 6
Step 6
6. Add the cheese to the other ingredients.
- 7
Step 7
7. I put pine nuts in a pan without adding oil and fry for a few seconds.
- 8
Step 8
8. In a separate bowl, mix olive oil, lemon juice, and salt. Place the toasted nuts in a salad bowl, pour the dressing over them, mix well, and serve.