Nuts, cheese, vegetables, herbs are perfectly combined in this delicious salad!
- Servings: 4
- Cooking time: 75 Minutes
- Beet small — 700 grams
- Garlic — 3 cloves
- Thyme — 2 stalks
- Chopped walnuts — 0.5 cups
- Parsley chopped — 4 tablespoons
- Goat cheese — 200 grams
- Bay leaf — 2 pieces
- Mix salad with Swiss chard — 2 pack
For the filling:
- Olive oil — 2 tablespoons
- Oil of walnuts or peanut butter — 1 tablespoon
- Balsamic vinegar — 2 tablespoons
- Salt — to taste
- Pepper — to taste
Method of preparation
Preheat the oven to 180 degrees. Wash beets, put together with the unpeeled garlic and Bay leaf in a deep form, pour the 0.3 cups of water, cover with foil and bake 1 hour, until cooked beets. Remove from oven, remove the foil, allow the beets to cool for 15 minutes, peel and cut into quarters.
On a baking sheet place the walnuts, bake in the oven for 7 minutes.
For the filling mix all the ingredients. Set aside 2 tbsp of the filling, pour the rest into a bowl, add the beets, 2 tbsp of parsley, stir.
Sprinkle another baking sheet with oil, put the slices of goat cheese, bake for 5 minutes in the oven.
In a salad bowl mix the salad with delayed filling, then put the beets and the cheese slices, sprinkle with nuts and remaining parsley.
TIP: Salad can be prepared in literally 10 minutes, if you pre-boil or bake beets. In this form it is stored in the refrigerator up to 7 days.