Beet salad with arugula and feta. Salad of beets and cheese - surprisingly tasty and healthy. Salad with cheese and beets

Brynza is an amazing variety of cheese that has many useful properties and a spicy salty taste. It is added not only to salads, but also soups, main dishes and even pastries. Each culinary masterpiece with this dairy product acquires a special taste. If you combine cheese and beets in one dish, you get to create one that has excellent taste and a huge amount of useful properties. Beetroot salad with arugula and cheese combines pleasant, delicate beetroot sweetness and saltiness, which in itself cannot be ordinary and primitive. Such dishes can be included in the diet, be present at the festive tables and serve as a light breakfast or dinner. always looks great and has not only amazing taste, but also aroma.

Simple, tasty, and most importantly healthy, you can cook them with the very minimum of products. Beetroot in this case is one of the main components that gives the dish bright colors and makes it contrasting, multifaceted. An amazing combination of this root vegetable with feta cheese and pine nuts, thanks to which with feta cheese, despite all its simplicity, it becomes rich and nutritious.

Required components:

• 200 gr. beets;
• 150 gr. lettuce leaves;
• 100 gr. cheese;
• 50 gr. pine nuts;
• 40 gr. oil;
• 20 gr. lemon juice;
• 2 gr. salt.

Beet salad with cheese recipe:

1. First of all, the beets are washed and wiped with a brush, wrapped in foil and placed in the oven, baked. After baking, cool, peel and cut with a knife.
2. Lettuce leaves are well washed and dried, divided into separate leaves and spread on the bottom of the salad bowl.
3. Prepared, already chopped root crops are also laid out there.
4. Cheese is cut, broken by hand or cut into cubes and also poured into a dish.
5. Pine nuts are poured into a frying pan and dried there without adding oil, poured into the rest of the products.
6. The oil is mixed with lemon juice and salt, obtained as a result of these dressing manipulations, watered over the salad, and everything is mixed.

Tip: it will be much easier to cut the cheese if the knife is periodically moistened with cold water.

Salad with beets and cheese

Adding eggs to a salad of beets and cheese allows you to ensure that the salad becomes satisfying, it is quite possible to satisfy your hunger. Such a light breakfast will give strength and energy. It has everything that the body needs, but its taste is simply amazing, contrasting. Bryndza goes well with all the ingredients, giving them just a perfect taste.

Required components:

• 200 gr. beets;
• 150 gr. cucumbers;
• 50 gr. pine nuts;
• 50 gr. iceberg lettuce;
• 150 gr. cheese;
• 20 gr. vegetable oils.

Salad with beets and cheese recipe:

1. Beets must be washed with a brush and then laid out in a saucepan, poured with water and boiled, then cooled and cleaned and cut into strips.
2. The nuts are browned in a dry frying pan.
3. Cucumbers are washed and finely chopped with a knife.
4. Brynza is crumbled by hand.
5. Pour all the products prepared for this moment into a salad bowl, pour them with butter and mix with a spoon.

Tip: so that the beets do not lose their bright, saturated color during cooking, it is recommended to add a little citric acid or a few drops of vinegar to the water.

Beetroot salad with cheese

The aroma of fresh cucumbers perfectly emphasizes the taste of the other components of the dish, gives them an amazing lightness and freshness, makes the dish sunny and insanely fragrant in summer. Even feta cheese acquires an impeccable taste and aroma, becomes more noble and rich, emphasizes beet tenderness, but does not overshadow it.

Required components:

• 200 gr. pickled beets;
• 100 gr. cheese;
• 150 gr. cucumbers;
• 100 gr. lettuce leaves;
• 30 gr. green onions;
• 80 gr. olives
• 50 gr. nuts;
• 20 gr. vegetable oil.

Salad with cheese and beets:

1. Lettuce leaves must be washed and dried, after which they are already torn with their hands.
2. Cucumbers are washed, peeled and cut into small pieces with a knife.
3. The greens are washed and dried, finely chopped on the board with a knife.
4. The pickled root crop is placed on a board and cut into slices.
5. The nuts are lightly browned in a dry frying pan.
6. Bryndza is cut into large cubes.
7. Pour all the already chopped products into a salad bowl.
8. The olives are separated from the liquid and added to the salad bowl.
9. Pour everything generously with oil and immediately mix with a spoon.

Tip: nuts can be replaced with sunflower seeds or sesame seeds. The taste will change, but under no circumstances will it get worse.

Beet salad and cheese

The presence of rice in salads has not surprised anyone for a long time, but buckwheat is extremely rare in them, and in vain. It helps to ensure that the dish becomes self-sufficient, very satisfying and fragrant. This cereal goes well with all other components, gives them a new flavor. The dish turns out, though unusual, but very tasty.

Required components:

• 150 gr. cheese;
• 300 gr. buckwheat;
• 200 gr. beets;
• 1 head of red onion;
• 40 gr. sunflower seeds;
• 2 gr. salt;
• 50 gr. arugula;
• 40 gr. oil;
• 10 gr. honey.

Beet salad, cheese:

1. Vinegar and oil are poured into one bowl, honey is added there, everything is mixed.
2. The onion is freed from the husk and chopped with a knife into thin halves of the rings.
3. The crushed onion is poured into the freshly prepared marinade and I insist in it for about ten minutes.
4. Seeds are poured into a hot frying pan and dried on it a little.
5. The beets are washed and then boiled in a saucepan with water, cooled and cleaned, cut into small cubes with a knife.
6. Cheese is cut with the same cubes.
7. Buckwheat is washed and poured into a saucepan, poured with water, salt is added, boiled and then cooled.
8. Arugula is washed and then torn by hand.
9. All the products prepared at this moment are poured into a salad bowl, poured with marinade, put the onion there, mix everything with a spoon.

Important! Such a salad does not need to be insisted, it is served immediately after cooking. After even a short time period, he will lose the most important thing - freshness.

Beetroot and cheese salad

Prunes are just perfect with beets. Thanks to him, this root crop becomes completely different, a little unusual, more saturated. The pleasant aroma of dried fruits gives it a special sophistication, making it rich and contrasting. All other components only emphasize this grace, add their own unusual notes.

Required components:

• 300 gr. canned beets;
• 100 gr. lettuce leaves;
• 150 gr. cheese;
• 50 gr. prunes;
• 70 gr. walnut kernels;
• 1/2 lemon;
• 20 gr. olive oil;
• 2 garlic cloves;
• 5 gr. Sahara;
• 4 gr. salt.

Cooking step by step:

1. First of all, garlic is freed from the husk and crushed with garlic.
2. The nuts are poured onto a towel, wrapped and tapped on them with a hammer, crushed in the same way.
3. Lettuce leaves are washed especially carefully, then, if necessary, crushed.
4. Cheese is cut into very small cubes.
5. Prunes are washed and poured into a bowl, poured with boiling water and infused for about thirty minutes. After their expiration, the water is decanted, and the prunes themselves are cut into thin strips with a knife.
6. Squeeze the juice from the lemon and mix it with butter, beat well.
7. A jar of beets is opened, its contents are thrown into a colander, the entire marinade is decanted and dried.
8. Absolutely all prepared and chopped products are poured into a salad bowl, where they are already poured with a mixture of lemon juice and butter, mixed.
9. Decorate the salad with chopped nuts and immediately bring to the table.

Tip: to make it much easier to squeeze the juice from a lemon, you first need to roll the citrus fruit a little on a flat surface, pressing it down a little.

We draw a conclusion

Cheese is incredibly rich in calcium and phosphorus. That is why it is recommended to include it in the diet for a number of diseases and during pregnancy. Beets are no less useful, which contain not only fiber, but also a huge amount of vitamins. By combining these components in one dish, it turns out to create an insanely healthy salad. Even if you use mayonnaise as a dressing for a salad of boiled beets and cheese, a gastronomic masterpiece will still bring exceptional benefits. Such dishes can be included in the diet of those who are forced to adhere to a diet.

Thanks to beets, it will be possible to normalize the functioning of the intestines, cleanse the body and burn excess fat. Brynza, on the other hand, will help strengthen bones, give the body strength. Salads beets, carrots, cheese are not only healthy, but also hearty, insanely delicious. Any of the presented recipes allows you to cook a truly delicious, flawless dish, which you can safely put on the festive table, and on a normal day, satisfy your hunger with it, and enjoy a healthy, pleasant meal. In addition, salads are prepared very simply and quickly, especially if the beets were prepared in advance. You should make it a habit to boil this root crop for the future so that delicious salads are on the table as often as possible.

Before proceeding with the consideration of the recipe, I will immediately make a reservation that not many will like this one. But vegetarians and those who love fresh, vitamin and simple salads will like it. There are a lot of variations of similar salads, they are especially loved in Italy, but our fans are becoming more and more every year. We will prepare a salad from boiled beets, young leaves of arugula and cheese.

Arugula perfectly sets off the taste of beets, so this combination is considered traditional. Instead of cheese, you can use any other soft cheese. It can be either Adyghe cheese or ricotta, brie, camembert, feta mascarpone, fetax, blue cheese with mold and other varieties. The salad is served in portions, and therefore I give the number of ingredients for one serving of salad. Since its calorie content is very low and is no more than 30 kcal per 100 g, it will perfectly complement the diet during a diet or fasting days.

What is required for cooking:

• Arugula - 50 gr.,
• Beets - 1 pc.,
• Cheese - 50 gr.,
• Sunflower or olive oil - 2 tbsp. spoons,
• Lime or lemon - half.

Beet salad with arugula and cheese - recipe

Boil the beets until tender. You can check the readiness of the beets with a fork or knife. A fork or knife should enter the finished beets without problems. Cool, then peel it off. Rinse. Cut into thin circles. After that, cut each circle in half. You can also cut the beets into strips if you wish.

Wash the arugula. Dry them with a napkin, we do not need excess moisture. Pull off the stems. Arugula leaves and arrange on a flat dish.

Spread the sliced ​​beetroot slices on top of the arugula leaves. Drizzle the salad with vegetable oil. You can use both olive and sunflower oil.

Squeeze lime or lemon juice.

Give them beets. If there are no citrus fruits on hand, then use apple or wine vinegar.

Crumble brynza or any other soft cheese with your hands. Sprinkle them over the salad. It will be even tastier if you add it with pine or walnuts, seeds, peanuts or sesame seeds, previously fried in a dry frying pan.

Beet salad with arugula and cheese. A photo

A classic combination of ingredients for lovers of "non-mayonnaise" salads. I used blue cheese, I love this cheese very much, but it will be very tasty with both goat and feta.

Necessary:

for 4 servings

• Beets - 2 pcs medium
• Arugula - ok. 70-100 g
• Cheese - ok. 150 g (feta, goat, with noble mold)
• Nuts (pine nuts, walnuts) - approx. 50 g

Refueling:

• Olive oil - 3 tbsp.
• Lemon juice - 3 tablespoons
• Balsamic vinegar - 2 tsp (optional, I have white balsamic)
• Sugar - 0.5-1 tsp (taste)
• Salt - to taste

Cooking:

Let's bake the beets first.

You can use boiled, but baked, in my opinion, is much tastier.

Wrap the beetroot in foil and send it to a preheated 180 gr. oven for about 1-1.5 hours. The exact time depends on the size, you need to periodically try.

After baking, cool the beets, peel and cut into cubes with a side of about 1.5 cm.

Chopped beets will need to be seasoned with half the dressing.

To prepare the dressing, you need to mix all its components.

After dressing the beetroot, taste it, it should be sour-sweet-salty.

Since the beetroot itself is different, then balance its taste by adding salt, sugar or lemon juice. In seasoned form, leave it to infuse for 10-20 minutes or a little longer. Pickled beetroot can wait, but the salad should be harvested shortly before serving.

Cheese break or cut into small slices.

I prefer to break it, it seems to me, it's more picturesque.

The arugula needs to be washed and dried.

Collecting salad.

It seems to me that it is better to serve it in portions. At least that's what I did. Beets give color when stirred, so it is more aesthetically pleasing if everyone mixes the salad in their own plate.

So, we put arugula, beets and cheese on top.

Pour the second half of the dressing, sprinkle with nuts and serve all this beauty to the table.

Step 1: prepare the beets.

Rinse the beets very thoroughly, removing all grains of sand. Then place the vegetable in a saucepan, fill with enough water and put on fire. Bring to a boil and then simmer for 30-40 minutes or until the beets are soft on the inside. This should be checked with a knife, it will easily enter and exit the pulp.
Cool the finished beets under cold running water, then peel off the skin from it, and cut the remaining pulp into small cubes.

Step 2: prepare the arugula.

Rinse the arugula thoroughly under running water, and then dry with disposable towels.

Step 3: prepare the cheese.

Remove the goat cheese from the package and break it into small pieces so that it turns into small crumbs.

Step 4: prepare the pistachios.

Arrange the peeled pistachios on a cutting board and chop. You can also crush them with a wooden crusher.

Step 5: prepare the dressing.

Peel a small red onion from the husk, cut off everything superfluous from it, and then crumble it very finely.
Pour the onion slices into a bowl, pour olive oil, add vinegar and mix, beat with a fork. Add mustard, salt, ground black pepper and about a pinch of sugar. Again, mix the dressing very thoroughly.

Step 6: Mix salad with arugula and beets.

In a suitable salad bowl, combine the boiled beetroot pieces, arugula, pistachios, and goat cheese. Mix carefully so as not to crush any of the ingredients. Then pour in the dressing, toss again and check if your salad has enough salt and pepper. If everything is in order, then immediately serve the finished dish to the table.

Step 7: serve salad with arugula and beets.

Serve salad with arugula and beets for lunch or dinner as an addition to the main course. It will not only decorate your table with its bright appearance, but also amaze you with its taste.
Bon Appetit!

Sometimes, instead of sugar, liquid honey is put in a similar salad dressing.

Salad with arugula and beets is not the most strict and principled in relation to its ingredients, which means that you can use, for example, salted pistachios or even replace them with pine nuts, and use sheep instead of goat cheese.

If you liked this salad with arugula, then be sure to try and.