Goat cheese and beetroot salad is a simple and sophisticated dish that has received recognition from many people. Goat cheese is in perfect harmony with sweet beets, and sesame seeds complement this harmony.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Today I will tell you how to make a delicious and healthy salad with goat cheese, which is very popular in our country. Moreover, along with the popularization of healthy eating, interest in this product is constantly growing. The fact is that for a number of characteristics, this cheese is much healthier than cheese made from cow's milk.
For example, goat cheese contains 2 times more vitamin A. It does not cause allergic reactions and is better absorbed by the stomach. Like live yoghurts, it contains lactic acid bacteria, which impart antibacterial properties. With its regular consumption, blood pressure returns to normal, the condition of teeth and bones improves.
Goat cheese is used most often for sandwiches and salads. I think that many are familiar with sandwiches, but I am sure that not everyone cooks salads. Today I will tell you the simplest and most delicious version of a salad with goat cheese and baked beetroot. And the range of taste sensations will be expanded by sesame seeds, which, if desired, can be replaced with walnuts.
- Caloric content per 100 g - 112 kcal.
- Servings - 2
- Cooking time - 10 minutes, plus time for roasting beets
Ingredients:
- Beets - 1 pc.
- Goat cheese - 200 g
- Sesame seeds - 1 tsp
- Refined vegetable oil - for salad dressing
- Salt - 1/4 tsp or to taste
Cooking goat cheese and beetroot salad
1. Wash the beets well under running water, rinsing off all the dirt. Wrap the vegetable tightly with cling foil so that there are no empty spaces.
2. Heat the oven to 200 degrees and send the beets to bake for 1, 5 hours. Although the cooking time may vary. It depends on the size of the vegetable itself. Therefore, check its readiness as follows. Take a toothpick and poke a beet through the foil. If it is soft, then it is ready. After the vegetable, unfold and leave to cool.
Naturally, for this, you won't cook beets in the oven for this salad, it's easier to just boil them. But baked beets retain the maximum amount of nutrients. Therefore, I advise, when you cook a dish in the oven, put several pieces of beetroot at once, and then prepare fresh salads from it every day.
3. When the beets are completely cooled, peel them and cut them into long ribbons with a special knife for vegetables, as shown in the photo. Although the method of slicing is not important, you can grate it, cut it into cubes or strips. But the salad looks more interesting with long stripes.
4. Cut the goat cheese into large cubes. It is not necessary to crumble it very finely. Firstly, small pieces will quickly break, and when slicing, the cheese will crumble, and secondly, large slices in a dish look more beautiful.
5. Place on a plate alternating between beets and cheese. Sprinkle food with vegetable oil, add a little salt and sprinkle with sesame seeds. The salad is ready and can be served.
See also a video recipe on how to make a goat cheese salad with beets:
