Salad with roasted beets and feta cheese and more

Simple recipe

Vegetable salads are prepared easily and quickly, and most importantly, they turn out delicious. The process of grinding food takes literally a quarter of an hour. It is recommended to roast the beets in advance to allow them to cool. In the oven, the vegetable can be cooked in foil. It is not recommended to cut the tails so as not to lose juiciness. Let's make a nutritious roasted beet and feta salad for lunch.

Ingredients:

• Beetroot – 500 g.
• Lemon juice – 25 ml.
• Feta – 130 g.
• Vegetable oil – 35 ml.
• Dill – 3 branches.
• Salt, pepper - to taste.

Preparation:

1. Wash the beets, dry and wrap in foil. If the foil is too thin, then you can take 2-3 layers. Bake until soft at 180 degrees. Cool the vegetable.
2. Remove the skin from the root vegetable and chop the pulp into medium-sized cubes. Pour into a bowl, sprinkle with vegetable oil.
3. Crumble the feta with your hands or cut into small cubes.
4. In a separate container, combine lemon juice, oil, salt, and pepper. Mix well.
5. Season the food, add finely chopped dill. Serve this healthy salad to the table.

NOTE: Young beets are baked for about 45 minutes, and old vegetables for approximately 1.5-2 hours.

With Feta cheese

It is permissible to add not only hard, but also soft varieties of cheese to beet salad. To do this, you can use Feta cheese, which will give the finished treat a piquant and specific flavor. Since the dish contains vegetables with a dairy product, and the dressing is oil and lemon juice, the product turns out to be quite light and nutritious. The calorie content of the composition will reach approximately 131 kcal per 100 g serving.

What ingredients will you need?

The food items you need to purchase to create the Feta Cheese Salad are shown in the following table:

Feta cheese can be replaced with feta cheese or Adyghe cheese. This will not affect the taste in any way. Instead of dill, you can use parsley or cilantro. It all depends on personal preference. The oil for dressing must be of a refined type so that it does not give the dish a specific taste or smell.

Salad with beets and feta cheese, recipe.

Instead of baking, the vegetable can be boiled. However, in the first version, the beets will turn out much more aromatic and appetizing.

These ingredients are enough to make approximately 4 servings.

Step-by-step cooking process

A dish based on Feta cheese is prepared according to the following steps:

1. The beets should be rinsed under a stream of cool water, then dried with a towel and wrapped each in foil.
2. Next, the vegetable will need to be baked in the oven at temperatures up to 200 °C for 40 minutes. and up to 2 hours depending on the age of the tubers.
3. Afterwards, the beets will need to be allowed to cool, and then you need to remove the peel and cut the vegetables into large cubes.
4. At this stage, the ingredient must be transferred to a bowl and add 15 ml of sunflower seed oil, thoroughly mixing all the components.
5. Next, you need to crumble the cheese directly into the beets, setting the bowl aside.
6. Afterwards, you need to pour sunflower seed oil into a separate small container, add lemon juice with salt, pepper and stir everything well.
7. Then add the dressing to a bowl with cheese and beets, adding additionally washed and chopped greens. The composition should be mixed well when serving the treat to the table.

Serving rules, decoration

Upon completion of cooking, the dish must be sent to the table along with meat delicacies.

Beet salad with feta and arugula

Many housewives know that vegetables are in perfect harmony with fresh herbs. You should choose non-sluggish, juicy and green twigs. You can even prepare a salad with baked beets and feta cheese for the holiday table. This dish will be no less nutritious with walnuts and arugula.

Ingredients:

• Arugula – 35 g.
• Walnut – 45 g.
• Baked beets – 300 g.
• Olive oil – 3 tbsp.
• Lemon juice – 1 tbsp.
• Mustard – 0.5 tsp.
• Feta cheese – 60 g.
• Sugar, salt - to taste.

How to do:

1. Pour olive oil, citrus juice into a bowl, add granulated sugar, salt and mustard. Stir with a spoon.
2. Peel the root vegetable and cut into cubes.
3. Chop the arugula with your hands or a knife and combine with the vegetables.
4. Add chopped cheese, nuts and dressing to the products. Stir, serve salad with baked beets and feta cheese. The amount of ingredients can be varied to suit your taste. If desired, beets and cheese can be added in equal proportions.

With walnuts

Salad with beets and cheese can be supplemented with walnut kernels. The dish is quite simple, but it turns out very appetizing and piquant in taste. At the same time, the product turns out nourishing and juicy, since mayonnaise is used for dressing.

What ingredients will you need?

You can create a salad based on beets with walnuts yourself if you have the following food products:

• walnut – 80 g;
• mayonnaise – 75 g;
• beets – 500 g;
• cheese – 200 g.

For a beautiful salad design, it is advisable to chop the ingredients equally. After boiling the vegetable, it is recommended to immediately remove it from the container with water. Otherwise, the beets will become too watery, which will spoil the final delicacy. If desired, it is permissible to include 1 garlic clove, raisins or chopped prunes in the treat. They will add a spicy taste and aroma to the salad.

Step-by-step cooking process

Making a salad with cheese and walnuts is described in the following paragraphs:

1. The beets must be boiled in boiling liquid until tender for 1 hour 30 minutes, and then removed to a plate and cooled.
2. Then you need to remove the skin of the vegetable and grate the pulp on a large grater.

3. The cheese must be grated, and the walnuts must be browned in a saucepan without adding sunflower seed oil for 7 minutes. You should leave 3 pieces. for decoration, and chop the rest with a knife.
4. At this stage, you will need to combine all of the above products, add mayonnaise and stir everything thoroughly.
5. At the end, the finished dish should be placed into portioned cups and the appetizer should be served.

Serving rules, decoration

When serving, top the salad with whole walnut kernels. The delicacy goes well with mashed potatoes and boiled rice.

Beetroot, pine nut and cheese salad

We bring to your attention another recipe for salad with arugula. Pine nuts are used here; they have a pleasant pine flavor. You can serve a salad with baked beets and feta cheese along with main dishes. It is recommended to fry the nuts in a dry frying pan, then the husks are easier to remove.

You will need:

• Feta cheese – 170 g.
• Baked beets – 2 pcs.
• Arugula – 0.5 bunch.
• Pine nuts – 100 g.
• Olive oil – 30 ml.
• Balsamic vinegar – 25 ml.
• Red onion – 35 g.
• Salt, pepper - to taste.

Way:

1. Chop the peeled beets into medium slices.
2. Dry the nuts in a frying pan for 2 minutes, remove the husks.
3. Finely chop the onion, add olive oil, vinegar, seasoning and salt.
4. Rinse the fresh herbs and distribute them on a plate. Place cheese and root vegetables on top.
5. Sprinkle with roasted nuts and pour over dressing. This is how easy it is to prepare a salad with baked beets, feta cheese and pine nuts.

Caprese salad with roasted beets

An updated famous salad with the addition of aromatic baked beets.

Ingredients:

• Beets - 2 pcs.
• Mozzarella - 1 ball
• Basil – 1 bunch
• Oranges - 1 pc.
• Olive oil - 2 tbsp.
• Orange vinegar - 1 tbsp.
• Dijon mustard - 1 tsp.
• Liquid honey - 1 tsp.
• Spices

Preparation:

Preheat the oven.

Bake the beets in foil for an hour.

Grate the orange zest.

Cut out the pulp from the orange.

Mix the zest with orange juice, oil, vinegar, mustard, honey and spices.

Chop the beets. Also chop the mozzarella.

Place all ingredients on a salad bowl in layers or mix; then pour over the sauce.

How to make a salad with pear

Baked beets are very healthy, they contain amino acids, fiber, minerals and B vitamins. And the calorie content of the root vegetable is low, containing 40 kcal per 100 grams of product. And beets also go well with juicy ripe pears.

Required:

• Feta cheese – 55 g.
• Pear – 200 g.
• Baked beets – 280 g.
• Hazelnuts – 50 g.
• Butter – 10 g.
• Granulated sugar – 1 tsp.
• Vegetable oil – 3 tbsp.
• Balsamic vinegar – 1 tsp.
• Greens - to taste.
• Salt - to taste.

How to do:

1. Peel the baked cooled beets and cut into slices.
2. Cut the pear lengthwise into thin slices. Remove the seed pod.
3. In a frying pan, heat the butter, a couple of tablespoons of vegetable oil and sugar. Fry the pears until caramelized.
4. Mix vinegar, salt and oil. Place greens on a plate, chopped feta and beets on top. Add pears, hazelnuts and dressing. Salad with baked beets and feta cheese is ready. With hazelnuts and pears you get an interesting tasting dish.

NOTE: If desired, feta can be replaced with cheese.

Simple roasted beet salad

For many, boiled beets are far from the most appetizing ingredient. However, roasting makes this vegetable a better option for a nutritious salad base. This salad showcases beets at their best.

Ingredients:

• Beetroot – 8 pcs.
• Olive oil – 3 tbsp.
• Thyme – 2 sprigs
• Spices

Preparation:

Preheat the oven.

Wash the beets and dry.

Place the beets in a large, roomy roasting pan and season with oil and spices.

Bake for 40 minutes.

Remove the peel from the finished beets. Cut into small slices.

Chop the thyme. Drizzle oil over beets; sprinkle with spices and thyme.

Freshly baked beets are always the best option, but if you want to save time, you can buy pre-cooked beets and simply reheat them in the oven.

Recipe for beet salad with melon

Let's look at another unusual salad recipe with baked beets and feta cheese. In the summer, vegetable salads can be varied with aromatic melon. And for the marinade you can use dried cloves and cinnamon.

Ingredients:

• Melon – 190 g.
• Beetroot – 175 g.
• Feta cheese – 90 g.
• Water – 200 ml.
• Sugar – 1.5 tbsp.
• Cinnamon – 1 stick.
• Cloves – 2 pcs.
• Apple cider vinegar – 1.5 tbsp.
• Garlic – 1 tooth.
• Parsley - to taste.
• Vegetable oil - to taste.

Option:

1. Melon is good for salads, but it is recommended to pickle it. Cut the melon into cubes, fill with water. Add sugar, vinegar and spices.
2. Cut root vegetables and cheese into small pieces. Remove the melon from the marinade. Combine all prepared components.
3. Peel the garlic, pass through a press, mix with refined vegetable oil. Season the salad and garnish with parsley. You can finely chop the greens, or use leaves.

Video

NOTE: Salads with baked or boiled beets are useful for chronic constipation.

At home, salad with baked beets and feta cheese can be prepared according to different recipes. If you like spicy tastes, then add hot pepper or mustard. And for lovers of exotic and unusual dishes, we have provided salads with pear and melon. In addition to the above products, you can prepare dishes with quinoa, green beans or rice.

Look again at all the recipes presented above and determine the best option for you. I look forward to your comments.

Recipe: Beet salad with feta. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Beet salad with feta.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Beet Salad with Feta is 119.3 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Baked beet and cheese salad

A dish with a minimum of ingredients, but with a unique and luxurious combination of the velvety taste of beets and the salinity of feta cheese.

Ingredients:

• Beetroot – 6 pcs.
• Cheese cheese – 200 g
• Olive oil
• Lettuce leaves
• Spices
• Mustard – 40 ml
• Balsamic vinegar

Preparation:

Bake the beets in foil for about 40 minutes.

Mix vinegar, spices, oil and mustard.

Cut the cheese into cubes.

Mix beets with sauce. Then mix it with the rest of the ingredients.