Calories: Not specified
Cooking time: Not indicated

For lovers of beet salads, I want to offer another version of a simple but very tasty salad made from baked beets and salted Feta cheese. Fresh basil and properly selected ingredients for pickling beets will add a piquant touch to the salad, because it is spices and seasonings that make neutral-tasting beets aromatic and tasty. This salad with beets and feta cheese, recipe with basil and balsamic vinegar, is an excellent addition to meat dishes, especially in winter, when the list of available fresh vegetables is limited. As you know, the rich variety of useful components that beet root contains is practically not destroyed by heat treatment, so it is indispensable for the prevention of vitamin deficiency. Soft, salty Feta cheese perfectly complements the taste of pickled beets and makes this appetizer not only healthy, but also delicious. Pay attention to this one too.



To prepare the salad we will need:

- beets (medium) – 4 pcs.;
- Feta cheese – 100 gr.;
- fresh basil;
- balsamic vinegar;
- olive oil;
- dry granulated garlic;
- a mixture of peppers;
- salt.

How to cook with photos step by step

Prepare all the necessary ingredients for the salad.

Wash the beets, wrap in food foil and bake in the oven until tender. To speed up the cooking process of beets, you can bake them in the microwave in a sleeve. You can simply boil the root vegetables, but baked beets significantly improve the taste of the dishes. When the vegetables have cooled, you need to peel them.




Cut the beets into thin strips and place in a deep bowl. Add freshly ground pepper, salt and dry granulated garlic; if desired, you can also season the beets with aromatic Provençal herbs. If you don’t have dry garlic, use fresh cloves, but not a lot, we don’t need a pronounced taste and aroma of garlic in the salad.




Season the beets with a tablespoon of balsamic vinegar and olive oil. Mix everything thoroughly. Place the pickled vegetables in a container and place in the refrigerator for at least 2 hours. During this time, the beets will have time to become saturated with the aromas and flavors of the seasonings.






Cut the feta into small cubes or simply crumble it.




Place pickled beets in a salad bowl and sprinkle cheese crumbles on top. Chop fresh basil leaves and add to the finished salad; this spicy plant will add its aromatic note to the overall range of flavors and make the appetizer even tastier. Beetroot salad with Feta is ready and ready to serve.




Bon appetit everyone!

Published: 05/07/2015
Posted by: NatalyaGr
Calories: Not specified
Cooking time: Not specified

Beetroot is truly a true Ukrainian vegetable. Because it is from it that one of the favorite and national dishes is cooked - borscht. Also, popular salads are also prepared from beets, like. Of course, all these dishes are very tasty. But, I am for culinary experiments! Therefore, today I propose to prepare a non-standard Po salad from baked beets with feta cheese, which I was inspired to prepare today by the beautiful spring weather.

This salad has 2 important properties. Firstly, it is healthy, since beets, in addition to their bright color and taste, also have a huge range of necessary properties for our health and beauty. And secondly, it looks very beautiful. And most importantly, it is very easy to prepare.

In addition, beets are considered an ideal vegetable for losing weight. Due to the high content of beatine and fiber, it helps to effectively lose weight with health benefits. For example, beatine acts as follows. If a person eats a small piece of meat after eating beets, then he may well get full of it. Since the protein contained in meat is immediately absorbed by the body. This is because beatine is a biologically active substance that helps complete protein absorption.

- beets – 1 pc.,
- feta cheese – 200 grams,
- sesame seeds – 1 tsp,
- vegetable or olive oil for dressing – 1-2 tbsp.,
- salt - optional.

Step-by-step recipe with photos:

To prepare this salad, I baked the beets in the oven, but you can boil them. It's optional. The beets are baked as follows. Wash it, wrap it tightly in foil and put it in the oven for 2 hours.




After this time, pierce it through the foil with a toothpick. If the beets are soft, then they are ready, if they are hard, bake more. Unwrap the finished beets from the foil and let cool completely.




Then use a paring knife to cut it into long, thin slices.

Arrange nicely on a plate, alternating beet slices and cheese cubes. Drizzle a little vegetable or olive oil on top, sprinkle with sesame seeds and serve. By the way, if you wish, you can pierce the sesame seeds a little in a frying pan.

Salads with beets are always very healthy. This vegetable is not expensive, you can buy it almost at any time of the year, so feel free to prepare such a salad even on weekdays or for a holiday. Feta cheese only emphasizes the pleasant taste of beets and makes the salad original and elegant. If you don't have feta cheese, replace it with mozzarella or any other cheese. You can season it with homemade mayonnaise, but it is not as healthy as a mixture of olive oil and Dijon mustard. There are also pickled cucumbers in the salad, which are also found in every home, because since the summer this vegetable has been canned in every apartment.

For cooking beet salad with feta cheese we need – 1 hour 15 minutes, number of servings – 6.

Ingredients for Beet Salad with Feta Cheese:

• Small beets - 500 grams;
• Pickled cucumbers - 3 pieces;
• Feta cheese -150 grams;
• Dijon mustard - half a tablespoon;
• Olive oil - 2 tablespoons;
• A mixture of young peppers - to taste.

Stages of preparing beet salad with Feta cheese:

You need to choose beets carefully; it’s better to boil one at once and taste it so that the beets are sweet and not dry. Then the salad will definitely turn out delicious and you will remember it for a long time. There are two options for cooking beets: boil or bake in the oven. Choose the most convenient option for yourself. I wrapped clean beets in foil and used a toothpick to make holes in the foil to allow steam to escape. The beets are baked for 45 minutes over medium heat. We simply place it on a wire rack, which is located in any oven, and turn the beets over every 15 minutes.

Then cool the beets and peel them.

Cut the beets into medium-sized cubes, not too small. Pour into a large container so that later it is convenient to mix all the salad ingredients.

It is better to take pickled, crispy, not pickled cucumbers. We also cut the cucumbers into medium-sized cubes. You can add some greens to the salad, for example parsley, it will be delicious.

Salad with beets and Feta cheese is ready! Healthy and dietary salads should always be in your diet. After all, this is the key to your health!

Beetroot salad is a deliciously tasty and at the same time incredibly healthy dish. It's not at all difficult to prepare. And the products required are simple and affordable. The salad turns out light and satisfying.

Required Products

• 300 grams of boiled beets
• 100 grams of feta cheese
• bunch of parsley
• oregano
• some sunflower seeds

For refueling

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon liquid honey
• 2 cloves garlic
• salt pepper

Let's start cooking

1. Boil the beets until tender and cool. Cut the Feta cheese into cubes, place in a bowl, add oregano and a spoonful of olive oil. Mix everything.
2. We are preparing the dressing. Pour olive oil into a cup, add lemon juice and honey. Peel the garlic, grate it finely and add it to the dressing. Salt and pepper to taste. And then mix everything thoroughly.
3. Peel the beets and cut into small cubes. Place the chopped vegetable in a cup. Chop the parsley and add to the beets. Pour the dressing into the salad and mix everything.
4. Place the beets in a small plate, put feta cheese on top and sprinkle with sunflower seeds.

To add some variety to the dish, you can dress the salad. You can prepare it according to the recipe from our website.

Bon appetit!

After winter, hands naturally reach for bright ingredients. But it’s scary to trust early vegetables, so I cook for my family and offer you an excellent salad with baked beets, feta cheese, spinach and nuts. Spinach gives the salad crunch and freshness, beets give it a sweet taste, feta cheese gives it a salty taste, and toasted nuts and honey mustard dressing combine everything on one plate into one big feast of taste! Fans of spicy vegetable salads will definitely be delighted! I think that everyone else will like it too =) Be sure to write your opinion in the comments and share your options for healthy spring salads!

Ingredients:

• Spinach (or any green salad of your choice) - 80 g
• Beetroot – 300 g (1-2 pcs)
• Feta cheese - 200 g
• Olive oil (can be replaced with sunflower oil) - 2 tsp.
• Pine nuts – 20 g

For refueling:

• Olive oil - 3 tbsp. l.
• Honey - 1 tsp.
• Mustard - 1 tsp.
• Lemon juice - 3 tsp.
• Provençal herbs (dried) - 0.5 tsp.
• Pine nuts – 30 g
• Salt - 1/3 tsp.
• Freshly ground black pepper

How to make beetroot and feta salad:

Spinach is an excellent companion to other ingredients: it is beautiful, bright, fresh, but does not draw attention to itself. Its taste is unobtrusive, you can’t feel it at all, so I often add it to baked goods (for example, etc.), make it based on it if a green tint is needed, and actively use it in salads.

Since spinach has a neutral taste, it can be easily replaced with any other salad.

We bake the beets in the oven. This way it is healthier and looks more appetizing in the finished dish. Personally, I like the taste of baked beets many times more than boiled ones: a more organic and rich taste. Of the nuts in this salad, not only pine nuts, but also walnuts sound good.

Wash the beets (300 g), peel them, cut them into thin slices (about 3 mm thick).

Place the slices on a baking sheet (if desired, cover with foil in advance), sprinkle with olive oil (2 tsp), add a little salt and cover with foil, folding the edges tightly.

Bake beet slices in an oven preheated to 180 C for about 25 minutes. Free the finished beets from the foil and cool. The beets should be soft and easily pierced with a fork.

Note: To prevent the beets from staining other ingredients, I sometimes remove the foil and bake for another 5-10 minutes. This slightly changes its structure (becomes more like dried).

Wash spinach (80 g), dry and remove large stems. Cut feta cheese into small cubes.

Fry pine nuts (50 g) in a frying pan without oil or in the microwave, stirring continuously. If you decide to substitute walnuts, you do not need to fry them, otherwise bitterness will appear.

Take note of the wonderful

Preparing salad dressing

Our salad dressing will not be ordinary, but with a “cunning” (and more than one): a little lemon juice, honey, mustard and olive oil, dry Provençal herbs for a light, delicate aroma, and I suggest for a fuller taste, as well as a more interesting texture of the dressing, add crushed nuts to this cheerful company. So simple and so delicious!

We chop the toasted nuts (25 g) not very finely (I put them in a bag and press them on top with a rolling pin), and leave the remaining 25 g for decorating the salad.

In a small deep container, mix 1 tsp. honey, 1 tsp. mustard, and 3 tsp. lemon juice. Stir and add olive oil (3 tbsp), dry Provençal herbs (0.5 tsp), crushed pine nuts (25 g), salt, ground black pepper to taste and mix well.