Salad with young beets and mold cheese
Cooking time:
1 hour 20 minutes
Active time:
15 minutes
Complexity:
Easy
Need to marinate
If you already love the classic combination of beets and goat cheese, try the spicy version with blue cheese!
See all recipes category Salad 
5
Recipe "Salad with young beets and mold cheese"
Ingredients for 2 servings
beet
2 small pieces
blue cheese
60-70 g
arugula
50 g
wheat crackers
handful
olive oil
2 tbsp. spoons
honey
½ tsp
lemon juice
1 tbsp. spoon
salt
pepper
Step 1/5
Wash the beets, wrap in foil and bake in the oven at 180 degrees until tender (about an hour). Check readiness by piercing the beets with a fork.
Step 2/5
Prepare the marinade: beat olive oil, honey and lemon juice with a fork, add salt and freshly ground black pepper.
Step 3/5
Peel the beets, cut into cubes and pour over the marinade, leave for 15-20 minutes.
Step 4/5
Heat crackers in a dry pan, if you like crispy ones, then lightly fry them in olive oil.
Step 5/5
Cut the cheese into cubes. Wash, dry and put on a plate, put beets and cheese on top, season the salad with the rest of the marinade, sprinkle with crackers on top. Bon appetit!
Ingredients for 2 servings
beet
2 small pieces
blue cheese
60-70 g
arugula
50 g
wheat crackers
handful
olive oil
2 tbsp. spoons
honey
½ tsp
lemon juice
1 tbsp. spoon
salt
pepper
Nutritional value per 100 g
Calories
199 kcal
Proteins
6 g
Fats
16 g
Carbohydrates
10 g
Saturated fat
5 g
Dietary fiber
2 g
Added sugar
0 g
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