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Beetroot salad with fetu cheese

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849
Kitchen European
Calorie content 188.6 kcal
Portions 2 port.
Cooking time 240 minutes
Proteins * 8.8 g
Fats * 19.9 gr.
Carbohydrates* 7 gr.
* per 100 gr. product
Beetroot salad with fetu cheese
Content

In winter, the choice of seasonal vegetables is very small, and you really want to enjoy a tasty and healthy light salad. A wonderful salad recipe with baked and pickled beets will come to the rescue, which goes very well with the salty taste of fetu cheese and walnuts.

Ingredients

Cooking process

step 1 out of 6
Peel and rinse the beets. We put it in two layers of foil and wrap it tightly. Put in a mold and bake in the oven at 200 degrees for 60-70 minutes until soft. Baked beets retain all vitamins, therefore, they are much healthier than boiled beets.
step 2 out of 6
Prepare the marinade: in a deep bowl, mix honey, olive oil, balsamic vinegar and add salt. Stir with a spoon until smooth and leave for 2-4 minutes, during which time the honey and salt will melt.
step 3 out of 6
We take out the baked beets from the oven, unfold the foil and let the beets cool. Cut the beets into thin slices.
step 4 out of 6
Put the beets in a deep plate, fill with marinade, mix and leave to marinate for 2-3 hours.
step 5 out of 6
We wash the lettuce leaves under running water, let them dry and tear them with our hands into small pieces. We put it in a salad bowl.
step 6 out of 6
Put beets with marinade on lettuce leaves. Cut the feta cheese into small cubes, add to the salad. Rinse the walnuts and dry them in a dry frying pan over medium heat for 4-5 minutes. Let the nuts cool and add them to the salad. We also dry the peeled sunflower seeds in a pan for 2-3 minutes and send them to the salad. Our salad is ready, bon appetit!

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