Beet salad is rarely made with beets alone and is often combined with other ingredients. So in this recipe, the taste of baked beets will perfectly complement feta cheese. Beet salads are usually seasoned with vegetable or olive oil with the addition of vinegar.
It is necessary
- For six servings:
- - 6 pcs. beets;
- - 200 g feta cheese;
- - 150 g salad mix;
- - 60 g of granular mustard;
- - 50 ml of balsamic vinegar;
- - 40 ml of olive oil;
- - a bunch of fresh mint;
- - black pepper, salt.
Instructions
Step 1
Rinse the beets, wrap the whole in foil, bake until tender. Check it for softness with a wooden skewer.
Step 2
Prepare the marinade for the beetroot. Mix olive oil with mustard, balsamic vinegar, salt and pepper to taste. If desired, you can add chopped garlic to this dressing.
Step 3
Cool the beets a little, peel, cut into slices. Mix the beetroot wedges with the marinade, set aside until cooled completely.
Step 4
Mix mint leaves with salad mix, add pickled beet wedges, diced feta.
Step 5
Season the salad with olive oil, sprinkle with the vinegar-mustard marinade left over from the beets.
