Beetroot salad with feta cheese. Beetroot and feta cheese salad - surprisingly tasty and healthy Beetroot with feta cheese recipe
You can prepare a salad with beets and feta cheese every day, and you won’t get tired of its taste. The perfect combination of boiled beets, walnuts and Brynza cheese makes this dish truly delicious in taste. If desired, the vegetable can be either baked or boiled. I cut it into small circles so that the beets cook faster. Add fresh dill from the herbs, as parsley will add a strong aroma and will not combine with the other ingredients.
So, let's prepare all the necessary products and start cooking! I use already grated cheese in the recipe - I freeze it in briquettes in advance. If you have a block of “Brynza” or “Feta”, then you can grate it on a coarse grater or cut it into small cubes.
Peel the beets and wash them in water. Cut into slices and boil for about 15 minutes, and then quickly place in cold water. Due to the temperature difference, the vegetable will become softer. By the way, when cooking beets, you can add a little granulated sugar to the liquid for sweetness.
Grate the boiled beets on a large-mesh grater into a deep container.
Lightly dry the walnuts in a frying pan or in the oven. We crush it with our hands into large crumbs. Add to the salad bowl.
Pour in vegetable oil. If the cheese is too salty, then we will not add salt, and vice versa.
My “Brynza” is lightly salted, so I still added 1-2 pinches of salt.
Then, using a cooking ring, place the grated beets with nuts on a plate and press lightly to compact the mass. Remove the ring and sprinkle grated Cheese cheese on top of the salad.
Sprinkle with chopped, washed dill, garnish with half a walnut and serve the salad with beets and feta cheese to the table.
Calories: Not specified
Cooking time: 20 min
Beet salad, and even with walnuts, garlic and mayonnaise, is a welcome guest on almost every holiday table. But we will not be preparing a classic version, but a slightly modernized one. And, by the way, less calorie: the recipe below does not contain mayonnaise. And the lilac-ruby root vegetable is perfectly complemented by lightly salted cheese. The connecting link is a multi-component dressing consisting of honey, olive oil, lemon juice, black pepper and salt. The result is a delicious salad of beets and cheese (recipe with photos), which relatives and friends will appreciate.
Cooking time: 20 min.
Number of servings: 2
Ingredients:
- baked (boiled) beets – 1 pc.,
- lightly salted cheese – 100 g,
- chopped walnut kernel – 2 tbsp. l.,
- garlic – 2 cloves,
- lemon - half,
- liquid honey – 1 tsp,
- olive oil – 2 tbsp. l.,
- freshly ground black pepper - to taste,
- salt - to taste.
Step-by-step recipe with photos:
Peel the beets and grate them on a grater with large holes.
Cut the cheese into cubes with a side of about 1 cm. Leave a few cubes to decorate the dish.
Remove the peel from the garlic cloves and chop finely.
Using a carving knife, remove a thin layer of zest from half a lemon, only the yellow part.
Squeeze the juice from the citrus.
Stir thoroughly.
Pour in olive oil and stir again.
Place beets, garlic, nuts and lemon zest in a salad bowl. Stir gently.
Place the beet salad with feta cheese on a deep plate. Drizzle with complex dressing. Decorate with cheese cubes and emerald parsley leaves.
Note to the owner:
How to bake beets? Wash the root vegetable with a stiff brush under running water and dry. Wrap the beets in 2 layers of foil to ensure there are no holes. Bake in the oven for 40-50 minutes at 180° C. Then remove the root vegetable from the oven, cool slightly and place in cold water for a few minutes. Cut off the tail and top, peel and then grate (as described above). 
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Recipe for salad with beets and cheese with honey dressing. How to prepare a delicious and satisfying salad from beets, cheese and nuts - a detailed description with photos.
Cooking time- 10-15 minutes.
Calorie content per 100 g- 310 kcal.
Beets are one of the most popular ingredients for salads. This is because it is available throughout the year. True, the taste of a vegetable that has been lying around for the winter and a very young, just ripened vegetable is very different. Therefore, in the early summer, when the first early beets are just beginning to appear on the shelves, do not pass by, but be sure to take the opportunity to prepare a very hearty and healthy salad with this vegetable with the addition of feta cheese, garlic and honey dressing. There are quite a few ingredients in the salad, but they all go well together. The dish turns out to be moderately spicy, aromatic, with a slight piquant bitterness and very satisfying. This salad can even be eaten as a completely independent dish, supplemented with pita bread or other bread flatbread.
How to prepare beet salad with feta cheese and garlic
Take:
- 2 small boiled or baked beets.
- A handful of walnut kernels.
- 100-150 g feta cheese.
- A bunch of dill.
- 3-4 cloves of garlic.
- 1 teaspoon honey.
- 1 teaspoon wine vinegar.
- 2 tablespoons of vegetable oil (preferably fragrant, unrefined).
- 1 teaspoon herbs de Provence (optional)
Prepare the dressing. Combine crushed garlic, oil, honey and vinegar. Add Provençal herbs (a mixture of sage, basil, thyme, rosemary, mint, marjoram).
Clean the beets. Cut into cubes. Transfer to a salad bowl.
Place the nuts on a cutting board and run a rolling pin over them to lightly crush them. Add them to the beets.
Sprinkle cheese on top of everything. Considering that feta cheese itself is quite salty, there is usually no need to add additional salt to the salad. However, it is better to mix all the ingredients and taste the dish. You may want to add a pinch of salt.
Calories: Not specified
Cooking time: Not specified
Beetroot and cheese salad has a very pleasant taste. Sweetish boiled beets, salty cheese and lemon dressing, plus the aroma of olive oil and herbs. In terms of complexity, preparing a salad can be placed at step number one, since the recipe is simple. The only thing you have to focus on is preparing the beets. It will have to be washed, boiled, cooled and peeled.
Per serving
- beets - 1 pc. (medium size);
- feta cheese;
- lemon juice - 1 teaspoon;
- olive oil - 1 tablespoon;
- salt - to taste;
- greens (parsley, dill).
Step-by-step recipe with photos:
Let's start cooking right away with a recommendation. For the salad, choose bright ruby beets; they are beautiful in color and have exactly the taste we need.
Grate your colorful root vegetable using a grater commonly used to prepare Korean carrots. If you are not yet the proud owner of this useful tool, cut the beets into thin slices or strips. 
Make a dressing for beetroot salad with feta cheese - a harmonious base that will combine all the components. Mix lemon juice and salt, then add olive oil. If you don’t have olive oil, but the salad still beckons and haunts you, use any other oil you have on hand.
Do not combine three ingredients at once, as the salt will not dissolve in the oil. 
Arrange the greens on a plate. You can use parsley, dill and even celery if you like the taste.
Place the beets on a plate in the next layer of beetroot and cheese salad.
Pour the dressing over the salad. Try to do this thoroughly and evenly; you can use a gravy boat or spoon for this.
Cut the cheese into small cubes. In addition, you can simply crumble it and continue to use it in this form, especially if it is difficult to give the cheese the appearance of separate even pieces. There is complete freedom for you here.
Place the cheese on top of the beets, garnish with sprigs of herbs and serve.
Beetroot and feta cheese salad can be consumed as a separate dish for people who have set themselves the goal of losing a little extra weight. It should also be served with meat, fish, mushrooms and side dishes of rice and other cereals, as well as potatoes. In other words, there is whatever your heart desires.
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Hello girls, today I will surprise you with an exquisite salad. Give my family: Olivier or crab, but my soul asks for something new and unusual. Having opened the refrigerator, I looked around at its contents, and then the idea came to me to prepare a salad of beets and cheese, the recipe with a photo of which I offer you. The salad turned out simply wonderful, both in taste and in appearance. The combination of sweet beets and salty cheese made the dish very piquant, tender and incredibly tasty. Now I very often treat myself to this delicious and vitamin-packed delicacy. Do not deny yourself the pleasure, treat yourself to a tasty and healthy dish. You can season it with either mayonnaise or olive oil, try these two options and find the best one for you. Well, it couldn’t be easier to prepare, now you’ll see for yourself.
By the way, sometimes in the salad, in addition to the standard ingredients, namely eggs, beets, cheese and pickled cucumber, I also add boiled potatoes. It makes beetroot salad with feta cheese even more satisfying, and in this case there is no need to prepare a side dish.
To prepare you need:
- 1 beet,
- 1 egg,
- 1 pickled cucumber (if you don’t have it, then buy fresh),
- 100 grams of cheese.
Recipe with photos step by step:
Pre-boil the beets and preferably in advance in slightly salted water or bake in the oven.
Then peel it using a knife and then grate it. 
Also boil the chicken eggs and chop them. 
Also cut the cheese. 
Do the same with pickled cucumber. 
Place the beets in a glass salad bowl. Add eggs to it. 
Also add the remaining chopped ingredients. 
Then season the cheese and beet salad with mayonnaise. 
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