Beetroot salad with cheese

Beetroot is a real storehouse of vitamins. Unlike other vegetables, it is available throughout the year and is not expensive. An ideal vegetable whose benefits cannot be overestimated.

For salad, it is better to choose vegetables of the same size and, preferably, not too large. Then they will cook faster and be ready at the same time. Beets are good to wash with a brush or sponge, do not clean, do not cut anything. To preserve all the sweetness and taste inside, it is better that the peel covers the entire middle.

Load the beets into a saucepan, pour cold water and boil until ready. It should be easily pierced with a knife. When the beetroot is ready, we immediately take it out of the water and leave it to cool in the air. No need to leave it in a pot of water or pour cold water to speed up the process. If the vegetable is lying in water, the bright color and taste will go into it, which is not too useful for a salad.

When the beetroot cools down enough, remove the peel from it, which will come off very easily. Cut the beetroot into cubes of approximate size 7x7 mm.

Cut the cheese into cubes of the same size. We use the knife very carefully - the cheese can crumble and delaminate during the slicing process, and the salad looks best when the pieces are neat.

We wash the parsley well with running water. Dry on a grate or with dry towels. Chop the greens, but not too finely.

Combine the chopped beets, cheese and fresh parsley in a deep bowl and proceed to the preparation of the dressing. In a separate cup or deep plate, combine lemon juice and olive oil, season with salt and ground pepper. Peel the garlic and pass it through the press, add it to the dressing. Mix with a fork until the salt dissolves and the dressing becomes completely homogeneous. Pour the dressing over the salad and serve it to the table.

Bon appetit!