Healthy, tasty, easy to prepare, affordable products - salad with beets, cheese and nuts. We replenish the body with healing substances, enjoy an amazing taste and prepare a delicious meal.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Vegetable salads are numerous, which is not surprising. It's fast, inexpensive, and easy. In addition, it is a good means for losing weight. They are dietary and low-calorie, while containing many vitamins. And of course, it's always delicious! Therefore, today we will prepare a simple salad of beets, cheese and nuts. This is a very tasty, healthy and easy-to-prepare dish. Such a salad must be present in the diet in the winter. It is suitable for daily use for the whole family.
By consuming this dish, you will replenish the body with useful substances. Because beets are a very healthy product. It is necessary during pregnancy, for the prevention of blood diseases and digestive disorders. The vegetable is rich in various vitamins and microelements, especially it is an excellent source of folic acid. Beets for salads can be boiled or baked. I recommend doing this in advance, for example, in the evening, in order to prepare a delicious meal in the morning or in the evening of the next day. In addition, you can cook several root vegetables at once to prepare a salad any day.
- Caloric content per 100 g - 133 kcal.
- Servings - 1
- Cooking time - 10 minutes for slicing, plus time for boiling and cooling beets
Ingredients:
- Beets - 1 pc.
- Vegetable oil - for dressing
- Processed cheese - 100 g
- Salt - a pinch
- Walnuts - 100 g
Step by step preparation of salad with beets, cheese and nuts, recipe with photo:
1. Prepare the beets first. It is usually boiled, but you can also bake it. To do this, wrap the vegetable in foil and place in the oven. Cook for 1-1.5 hours at 180-200 degrees. The cooking time depends on the size and age of the tubers. Small beets will bake faster, large ones take more time. This method of heat treatment preserves most of the vitamins in the roots, which are digested during cooking. Then cool the beets to room temperature and cut into slices.
2. Cut the processed cheese into pieces, like the beets. If it doesn't cut well, keep it in the freezer for 15 minutes beforehand. It will freeze slightly and be easier to chop.
3. Combine beets with cheese and walnuts. Pre-dry the nuts in a clean and dry frying pan and cut into smaller pieces. At the last moment, I decided to add raisins to the salad, which gave the dish a light spicy sweetness.
4. Season the salad with salt and vegetable oil. Stir the ingredients, refrigerate and serve. You can use this salad on its own as a light dinner or as an addition to a meat steak.
See also a video recipe on how to make beetroot salad with nuts and cheese.
