Nuts, cheese, vegetables, herbs are perfectly combined in this delicious salad!

  • Servings: 4
  • Cooking time: 75 Minutes

Запеченная свекла с козьим сыромIngredients

  • 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

  1. 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.

  2. On a baking sheet place the walnuts, bake in the oven for 7 minutes.

  3. 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.

  4. Sprinkle another baking sheet with oil, put the slices of goat cheese, bake for 5 minutes in the oven.

  5. 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.