Beetroot Waltz Salad
Ingredients for 2 servings:
- Beets – 2 medium pieces (approximately 350g when peeled)
- Soft brined cheese (Serbian brined cheese or feta) – 80-100g
- Arugula – 1 bunch
- Walnuts – 20g
For the dressing:
- Garlic – 1 clove
- Balsamic vinegar – 1 tsp.
- Olive oil – 2 tbsp.
- Salt – to taste
Preparation:
- Beets should be boiled until tender in salted water, cooled, peeled, and then sliced into thin slices or cubes, as per preference.
- Walnuts should be lightly toasted in a dry pan until golden brown and cooled.
- Garlic for the dressing should be minced or passed through a press.
- For the dressing: mix olive oil, balsamic vinegar, minced garlic, and salt.
- Arugula should be thoroughly washed and dried.
- On a plate, lay a layer of arugula, then distribute layers of beets on top.
- Crumble or slice the cheese (brined cheese or feta) and spread over the top of the salad.
- Sprinkle the salad with toasted walnuts.
- Before serving, drizzle the salad with the dressing.
This salad is perfect for both lunch and dinner, serving as a source of essential vitamins and minerals. The combination of ingredients makes it rich yet fresh, and the abundance of textures and flavors will satisfy even the most refined gourmets.
