Spinach salad with Ashmelo Cheese

“In the meantime, I have accumulated many professions. I am a communications specialist, event manager, blogger and author and presenter of the idea of Agrostop, who informs travelers about agro-tourism facilities and gastronomy in different parts of Georgia. The idea of this project occurred to me after I got acquainted with people involved in agritourism due to my profession and decided to inform about it not only our citizens but also the travelers from around the world and thus, in parallel with my main activity, I started traveling and informing about these people. When you are related with a cuisine and dishes of different countries, you certainly want to repeat some in your kitchen or create your own version. So I became involved in cooking. I cannot say that I am a good cook, but I always try to create a dish from the products produced by Georgian farmers that would be tailored to my taste. For the last few years my meal consists mainly of vegetables and dairy products. Accordingly, when I am at home, I always try to prepare a dish that contains many vitamins, has a different taste and is Georgian at the same time.” - Natia Mskhiladze

Preparation Time

30-60 mn

Difficulty

Simple

CAL

0-250 calories

Type of Food

Starter

Recipe author

Natia Mskhiladze

Ingredients

Portions :

Spinach

150 gram

Walnut

50 gram

Lemon

0.5 piece

cheese Ashmelo (Marleta Farm)

75 gram

Balsamico

0.5 teaspoon

Salt

0.5 a pinch

Olive oil

0.5 table spoon

Beetroot

1.5 piece

step

Preheat oven to 200 C. Wrap each beetroot in aluminum foil and place on a baking sheet for 50-60 minutes. Before the beetroots are cooked, roast the walnuts over low heat.

step

Place well-washed and dried spinach on a plate, pour olive oil, lemon juice, salt and simmer for 10 minutes. Lemon, salt and olive oil should be mixed well.

step

Cool the baked beetroots, cut into cubes and add spinach leaves. It is an essential product in the human nutrition. The nutritional value and useful properties of beetroot are unique. Moreover, it contains large amount of minerals and vitamins that do not decompose even after culinary processing. Therefore, boiled beetroots are just as useful as raw ones. Has analgesic and anti-inflammatory effects, helps the body to fight depression and overcome hangover effect. Thus, considering our fast paced work and lifestyle, it is unthinkable to prepare this salad without this product.

step

There should be no mediator between food and humans. Hand contact with food is important because it enhances the taste of the dish. Thus, place the roasted walnuts in your hands, then crush them with your hand palms and spread them on the spinach and beetroot.

step

The last step contains Ashmelo cheese, which should not be cut, but should be crushed by your hands and put on the salad and finally added with balsamic vinegar. When my friends first tasted this salad, they were convinced that I used French blue cheese. In fact, I use only Marletta farm Ashmelo cheese, made in Kakheti with French and Italian technology, by an architect and an artist.

Serve

Bon Appetite!

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