Betroot salad in tkemali
0 - 30 Min
Light dish
0-200 Kcal
150 150 gr. beetroot
100 100 gr. frozen cherries
20 20 gr. ginger
15 15 gr. coriander and dried coriander
15 15 gr. Feta
30 30 gr. microgreens
25 25 gr. garlic
10 10 gr. savoury or rosemary
2 2 gr. balsamic vinegar
5 5 ml. walnuts or cashew (whole kernels)
30 30 gr. powdered sugar
15 15 gr.
step 1
Wash beetroot thoroughly and bake it in oven at 200 degrees (it is better if you wrap it in aluminium foil). Take it out in 40-45 minutes and let it cool. Meanwhile, blend cherries, dried coriander, garlic, ginger, salt, balsamic vinegar, pennyroyal or savoury and a little bit of sugar if cherries are too sour. Chop the beetroot in preferred sizes and mix with the cherry sauce. You can add beetroot or fresh spinach leaves, before serving. Sprinkle Feta and caramelized walnuts.
step 2
Put walnuts (preferably whole kernels) in a boiling salty water for a moment, so that the skin comes off. Put peeled hazelnuts or walnuts in powdered sugar and mix well. Afterwards, put them in heated oil and when they change colour (they must become the colour of caramel) put them separately on a net and wait until they dry.

How To Serve

Beetroot in the sauce does not look attractive without decoration. We can use lettuce or microgreens. If we are distributing it proportionally, we should first place beetroot, then lettuce on top so that parts of beetroot is visible and then cheese drizzled with few drops of olive oil. This way we will get a contrast of colours and a better visual presentation.