Beetroot Salad with Cherries, Cheese, and Nuts
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
2
Description
Beetroot Salad with Cherries, Cheese, and Nuts
Ingredients
- Beetroot - 1 piece
- Romaine lettuce - 5.3 oz
- Young zucchini - 1 piece
- Brazil Nuts - 3.5 oz
- Marinated cherries - 4.2 oz
- Adyghe cheese - 4.2 oz
- Ocean salt - a pinch
- Flaxseeds - 1 fl oz
- Balsamic Vinegar - 1 fl oz
Step by Step guide
Step 1
Wash the beetroot, peel it, and boil it until soft in salted water. Pour 100 ml of the cooked beetroot broth into a glass and discard the rest. Cool the beetroot and slice it into pieces 1.5-2 mm thick.
Step 2
Rinse the lettuce leaves, dry them with a paper towel, slice them into strips, and place them in a bowl. (Instead of frisée, you can use romaine, butterhead, or iceberg — any crunchy green lettuce).
Step 3
Wash the zucchini, peel it, and cut it into thin strips like noodles, then add it to the frisée leaves.
Step 4
Cut the cheese into cubes, chop the nuts into 3-4 pieces each, and add them to the bowl. Top with the beetroot.
Step 5
Wash the cherries, remove the pits, place them in a small saucepan, and pour in the balsamic vinegar and beetroot broth (you can use frozen cherries instead of fresh). Simmer on low heat for about 7-10 minutes until 2/3 of the liquid evaporates.
Step 6
Add the cherries to the salad, drizzle with the resulting sauce and flaxseed oil, and mix.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.