Salad with baked beetroot, beet greens and cheese

A salad with baked beets, beet greens and cheese turns out to be especially tasty if you season it with oil and vinegar and add a little garlic.

• Recipe author: Irina Sakharova
• After preparation, you will receive 6 servings
• Total recipe preparation time: 75 minutes

Ingredients

• Garlic 1-2 cloves
• Olive oil 5-6 tbsp spoons
• Red wine vinegar 2½ tbsp spoons
• Salt to taste
• Ground black pepper to taste
• Young beets with tops 6-7 pieces
• Greens to taste
• Capers 1-2 tbsp. spoons
• Feta or other cheese 100 g

Cooking method

• Pass the garlic through a press. Combine with olive oil, vinegar, salt and pepper.

• Rinse the beets, wrap them in foil and bake at 180 ° C for about 40-60 minutes to make them soft enough.

• Cool the beets slightly, peel and cut into small pieces or grate on a coarse grater.

• Rinse the beet tops. Without drying, place in a skillet without oil and cook over medium-high heat for about 3-4 minutes.

• Squeeze the leaves lightly and chop with a knife.

• Place the beets in a bowl, along with the tops, chopped herbs, and the capers, cut into halves. Drizzle with the dressing, sprinkle with crumbled cheese and serve.

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