Beetroot Salad With Celery And Adyghe Cheese - A Recipe With A Photo Step By Step

Recipe for a healthy salad of boiled beets, stalk celery and Adyghe or other young cheese.

Ingredients

Beets - 2 pcs.

Adyghe cheese - about 150 g

Celery - 1-2 stalks

Lettuce to taste

Peanut dressing - 3 tablespoons

Salt to taste

Refueling options:

Aromatic vegetable oil

Gremolata

Yogurt with herbs

Peanut butter with butter

• 154 kcal
• 15 minutes.
• 15 minutes.

Photo of the finished dish

Step by step recipe with photo

Such a composition for salad (beets, celery and Adyghe cheese) was once voiced to me by the middle son in a completely non-culinary conversation. Just something I didn't ask him again, do you need raw or boiled beets? …

About dressing beetroot salad with celery and Adyghe cheese, he seemed to have not specified anything, so in the end I tried various options that came to my mind: just vegetable oil with fresh herbs, a mixture of parsley, lemon zest and garlic gremolata (there is a recipe on the website), a mixture of peanut butter with vegetable oil, etc. I liked all the options, but in this recipe I will show you the peanut option.

I also liked the different slicing of beets and cheese (with the same slicing of celery - slices across the stem):

1. Adyghe cheese and beets cut into cubes
2. Adyghe cheese - cubed, beets - grated
3. Beets and cheese - grated and stacked in layers
4. Beets and cheese - grated and mixed together
5. Beets and cheese - cut into thin slices

Here are how many options based on a completely unpretentious salad composition, and the preparation will be shown using the example of option number 1. If you are interested in trying, then prepare the ingredients according to the list.

Beets for salad must be boiled and cooled in advance. I like to steam it in a slow cooker. For a small root vegetable, 25 minutes is enough.

At the bottom of the salad bowl, place the lettuce, torn by hands into pieces.

Cut the Adyghe cheese into cubes of the desired size, but not coarsely.

Cut the peeled beets into approximately the same cubes. Send cheese and beets to a salad bowl.

Cut the celery stalks across into pieces and add to the rest of the ingredients.

For peanut dressing, combine and stir the peanut butter (1.5-2 tsp) with vegetable oil (2-3 tbsp).

Season with salt to taste.

Drizzle the peanut dressing (or other dressing) over the salad, stir the ingredients so that almost everyone is smeared with the peanut mixture, and serve the beetroot salad with celery and Adyghe cheese right away.

A light, healthy, tasty salad and, in addition, satisfying!

Enjoy your meal!

Simple Beet Salad Recipes

Beetroot salad with radish and cheese

• Salad with beetroot and feta cheese
• Velvet season salad
• Beetroot salad with feta cheese and peas
• Beetroot salad with wild garlic and apple
• Vegetable salad with radish
• Jerusalem artichoke and beetroot salad
• Vitamin Recharge Salad
• "Brush" salad with oranges
• Beet and Bean Salad