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Raw beetroot salad with cheese and pear

Raw Beet Salad with Cheese and Pear

Quick, healthy, light, vitamin-rich, for every day. This raw beet salad with cheese and pear will give you a burst of energy and a good mood! It's a perfect combination of fresh vegetable and fruit. It's not only very tasty but also good for you - it works like a broom for the body!

Maria

Recipe author

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Composition / ingredients

Servings:

Beets

Pears (firm)

Soft cheese

100

Walnuts

Lettuce leaves (frillis)

Lemon juice

Olive oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 4 g

Fats 46 % 11 g

Carbohydrates 38 % 9 g

115 kcal

GI: 22 / 0 / 78

Cooking method

Cooking time: 25 min

Step 1:

How do you make a raw beet salad with cheese and pear? There's nothing tricky to it. First, gather all the ingredients from the list. It's best to choose young, juicy beets that aren't limp, with firm skin. If the beets are small, you can use three instead of two.
Step 2:

Lightly toast the walnuts in a dry skillet and chop them with a knife. If you like, you can replace the nuts with cashews, hazelnuts, or pine nuts. Or, instead of nuts, add peeled sunflower seeds toasted in a dry skillet.
Step 3:

Crumble the cheese or cut it into small pieces. You can use any cheese, as long as it isn't hard. Feta, soft brined bryndza, Adyghe or cream cheese, blue cheese, brie, or camembert all work. But keep in mind that if your cheese is quite salty, salt the salad carefully.
Step 4:

Wash, dry, and finely chop the lettuce. I'm using frillis lettuce - it's juicy, easy to cut, and looks pretty. Instead of frillis, you can use other greens, such as spinach, arugula, or a ready-made salad mix.
Step 5:

Peel the beets and grate them on a Korean-carrot (julienne) grater.
Step 6:

Peel and core the pear. Grate it on the Korean grater too. It's best to choose a ripe but firm-variety pear so you get long, straight, fairly firm shreds. Since the pear darkens quickly, it's best to grate it last, right before mixing all the ingredients.
Step 7:

In a bowl, combine the grated beets and pear with the chopped lettuce.
Step 8:

Drizzle everything with lemon juice, season with salt and pepper, and mix. Again, salt the salad according to how salty the cheese is. If your cheese is salty, you may not need to add any salt at all. So taste the cheese before adding seasonings.
Step 9:

Transfer the salad to a serving dish. Drizzle olive oil over the top and sprinkle with cheese and walnuts. Enjoy!

Since everyone's tolerance for salt, sweetness, bitterness, heat, acidity, and spice is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).
Note! People with kidney stones should eat fresh beet salads with caution (preferably after consulting a doctor), since raw beets can trigger an attack.