If you are looking for an ideal proposal for a summer meeting with friends, it’s this one beetroot salad for grilled It will certainly delight everyone! Prepared from cooked beets that melt in the mouth, combined with expressive goat cheese and crunchy walnutscreates a harmonious composition of flavors. Fresh dill adds a whole refreshing aroma, and the subtle sweetness of honey emphasizes the natural aroma of beetroot.
To prepare this recipe, you will need:
- 500 g beetroot,
- 100 g of goat cheese,
- ½ bundle of dill,
- 50 g of walnuts,
- 1.5 teaspoons of honey.
Dressing:
- 60 ml of olive oil,
- 40 ml of balsamic vinegar,
- 2 teaspoons of Dijon mustard,
- 1 teaspoon of honey,
- 1 pinch of salt.
Clean the beets and cut their ends. Put them in a large saucepan, pour water and cover with a lid. Bring the whole to a boil and cook for an hour on minimal heat. Vegetables should be soft after pricking with a fork – if this is not the case, extended by another 15 minutes. Strain them and leave them to cool.
When the beets cool down, remove the skin from them and grate on a grater with large meshes.
Grate the walnuts on a grater. You can also use nut flour. Mix them with honey and lightly thin in the pan. Chop the dill finely and crush the cheese in your fingers.
Prepare dressing by mixing all ingredients to obtain a thick, shiny consistency.
Mix the beets with goat cheese in a salad bowl. Pour everything with dressing prepared earlier.
Sprinkle beetroot salad with a nut mixture and chopped dill. Put it in the fridge for at least 30 minutes. Serve cold. Store the remains in the fridge and use within 2 days.
Sources: Terazpoczy.pl
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