Beet and Goat Cheese Salad
A light, tasty, and healthy beet salad with goat cheese. In spring, light and simple salads that combine vegetables, dairy, and protein are just the thing for the menu. On one hand, they digest easily, satisfy hunger, and nourish the body with good things; on the other, they're light and low in calories. This beet and soft goat cheese salad is one of them. Gourmets and anyone watching their figure should appreciate the flavor. The key is to always serve it freshly made, or the taste suffers.
Snezhana
Recipe author
Beet and Goat Cheese Salad
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 28 %
7 g
Fats 40 %
10 g
Carbohydrates 32 %
8 g
150 kcal
GI:
13
/
0
/
88
- Prep the ingredients. You can also add pine nuts for a pleasant flavor, though the salad is delicious — and even more delicate — without them. The soft goat cheese also lends a tender quality. The olive oil and balsamic vinegar give the dish a special flavor and aroma and also mellow the earthy taste of the beets. Wash the beets and boil them until fully tender — or just roast them in foil in the oven; roasting keeps the most nutrients and makes them juicier and sweeter. Cool and peel the beets, cut them into small cubes, and arrange on a plate. Crumble soft goat cheese over the top and sprinkle with chopped parsley (it adds a nice flavor too; you can use lettuce or other greens to taste). In a separate bowl, dissolve the salt and sugar in the balsamic vinegar, then add the olive oil and whisk lightly with a fork. Drizzle the mixture over the plate. Season the dressing however you like — it's interesting with a few drops of lemon juice added. You can chill the salad briefly before serving, but don't put it off too long, since the dressing's aroma fades quickly and the flavor suffers. Serve it as a main or as an appetizer before a hot dish. Despite its simple ingredients and easy method, this beet and goat cheese salad earns a place on any holiday table. Enjoy!
Caloric content of the products possible in the composition of the dish
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Parsley greens - 45 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Goat cheese - 290 kcal/100g
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