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 Beetroot Salad with Cheese and Nuts Recipe
Vitamin, savory salad. Bright, juicy, spicy, rich in different flavors!
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Boil the beets and let them cool. While the beetroot is cooling, prepare the dressing: mix sunflower Oil with olive oil with lemon juice, red hot pepper and fine salt. Beets cut into cubes or straws, you can grate in a large grater.
    Boil the beets and let them cool. While the beetroot is cooling, prepare the dressing: mix sunflower Oil with olive oil with lemon juice, red hot pepper and fine salt. Beets cut into cubes or straws, you can grate in a large grater.
  2. Lettuce leaves decorate the sides of the salad bowl, put small pieces of lettuce on the bottom. I have iceberg lettuce or lettuce.
    Lettuce leaves decorate the sides of the salad bowl, put small pieces of lettuce on the bottom. I have iceberg lettuce or lettuce.
  3. Mix the beetroot with the filling and put it in a salad bowl.
    Mix the beetroot with the filling and put it in a salad bowl.
  4. Garnish with grated cheese, nuts, white flax bran (optional), green onions.
    Garnish with grated cheese, nuts, white flax bran (optional), green onions.
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