Refreshing Beetroot Salad with Strawberries and Talagani Cheese Recipe

Hey there, food enthusiasts! Today, we’ve got a fabulous recipe that’s all about celebrating the freshness of spring. If you’re looking for a salad that’s not only healthy but also bursting with flavors, our Roasted Beetroot, Strawberries, and Talagani Cheese Salad is just what you need.

This delightful creation is perfect for a weekday meal or a special Sunday gathering. It’s a salad that truly shines during the spring season when beets and strawberries are at their prime.

A Brief History of the Beetroot Salad

While the exact origins of this salad are a bit hazy, it’s safe to say that it’s a fusion of flavors and textures that are meant to delight your taste buds. The earthy sweetness of roasted beets, the juicy tartness of strawberries, and the creamy richness of talagani cheese come together to create a harmonious medley.

What is Talagani Cheese

Talagani cheese is a delightful Greek cheese that’s made from sheep’s milk, making it a perfect choice for those who appreciate the unique flavors of sheep’s milk products. Here are a few key details about Talagani cheese:

1. Texture and Flavor: Talagani cheese boasts a semi-soft texture with a smooth, creamy interior. It is renowned for its rich, buttery taste with a subtle tanginess, making it a versatile cheese that pairs well with various ingredients.

2. Origin: This cheese hails from Greece, particularly from the region of Thessaloniki. It’s named after the nearby town of Talagi, where it is traditionally crafted.

3. Production: Talagani cheese is crafted using traditional methods. It is typically made from pure sheep’s milk, which contributes to its distinctive flavor and texture. The cheese is often brined and may be aged briefly, allowing its flavors to develop and mature.

4. Culinary Uses: Talagani cheese is incredibly versatile in the kitchen. It can be enjoyed on its own or used in various culinary applications. Grilling or toasting the cheese brings out its rich, savory notes and creates a crispy exterior while maintaining the creamy interior. It pairs beautifully with fresh fruits, salads, and as a topping for various dishes.

5. Serving and Pairing: Serve Talagani cheese alongside a platter of fresh vegetables, drizzle it with olive oil, or pair it with honey for a sweet and savory contrast. It’s a fantastic addition to salads, sandwiches, and charcuterie boards. When it comes to wine, it complements both white and red varieties, making it a perfect choice for wine and cheese enthusiasts.

Talagani cheese’s unique taste and versatility make it a delightful addition to your culinary repertoire, whether you’re a cheese aficionado or just looking to elevate your dishes with a touch of Greek flair.

Other Options to replace Talagani Cheese

If you can’t find Talagani cheese or simply prefer an alternative, there are several other cheeses you can use in the Beetroot salad with  Strawberries to maintain its deliciousness. Here are some cheese options:

1. Feta Cheese: Feta is a popular Greek cheese with a tangy, salty flavor and a crumbly texture. It’s a great substitute for Talagani cheese and complements the flavors of the salad beautifully.
2. Goat Cheese: Goat cheese offers a creamy and slightly tangy profile that pairs well with the earthy beets and sweet strawberries. It adds a delightful creaminess to the salad.
3. Halloumi Cheese: Halloumi is a semi-soft cheese with a unique, squeaky texture when grilled or pan-fried. It’s a flavorful alternative that works exceptionally well when grilled, adding a lovely savory note to the salad.
4. Burrata Cheese: Burrata is a creamy, mozzarella-like cheese with a soft, luscious center. While it has a milder flavor, it provides a luxurious, creamy contrast to the other ingredients.
5. Fresh Mozzarella: Fresh mozzarella is another excellent option, offering a mild, milky taste and a soft texture. It’s a versatile cheese that pairs nicely with a variety of salads.

Feel free to choose the cheese that aligns with your taste preferences and what’s readily available to you. Each option will bring its unique character to the salad, making it a delightful dish in its own right.

How to make Beetroot Salad with Strawberries and Talagani Cheese

Let’s dive a bit deeper into the ingredients of this vibrant Beetroot, Strawberries, and Talagani Cheese Salad, highlighting their qualities and contributions to the dish:

For the salad:

• Beets (10 pcs): These earthy, ruby-red gems are the stars of the show. Roasted to perfection, beets offer a sweet, slightly nutty flavor and a tender texture. They provide a lovely contrast to the other ingredients and are packed with vitamins and minerals, including vitamin C, potassium, and folate.
• Arugula or other green leafy vegetables (2 bunches): The bed of fresh, peppery arugula not only adds a pop of green but also contributes a delightful, slightly bitter note. This leafy green is a good source of vitamin K, essential for bone health, and also provides a burst of vitamin A for eye health.
• Talagani Cheese (250 g): The creamy and rich Talagani cheese brings a luscious texture and a subtly tangy, buttery flavor to the salad. Made from sheep’s milk, it’s not only delicious but also a good source of high-quality protein and calcium.
• Garlic (1 clove): The addition of garlic provides a hint of pungency and depth to the roasted beets, elevating their flavor profile. Garlic is known for its immune-boosting properties and adds a savory note to the dish.
• Olive Oil (1 tbsp): The extra virgin olive oil is the backbone of the salad’s dressing, offering a fruity and slightly peppery flavor. It’s a heart-healthy choice that provides healthy monounsaturated fats and antioxidants.
• Apple Cider Vinegar (1 tbsp): The apple cider vinegar contributes a gentle tang and brightness to the dressing. It’s known for potential health benefits, including aiding digestion and supporting blood sugar control.
• Salt and Pepper: These seasonings enhance the flavors of the salad, allowing each ingredient to shine. Use them to your taste preference.

For the dressing:

• Beetroot Juice (1 cup): This vibrant liquid is not only a key component of the dressing but also a source of natural sweetness and a stunning magenta hue. Beetroot juice is rich in antioxidants and has been associated with various health benefits, including improved exercise performance.
• Honey or Petimezi (1 cup): The addition of honey or petimezi (grape molasses) brings a delightful sweetness to balance the dressing’s acidity. Honey has antimicrobial properties and adds a touch of natural sweetness.
• Mustard (1 tbsp): Mustard offers a hint of spiciness and depth to the dressing. It acts as an emulsifier, helping to blend the ingredients and create a creamy texture.
• White Balsamic Vinegar (1 cup): White balsamic vinegar is less intense than its dark counterpart, providing a mild, sweet, and tangy note to the dressing. It’s a flavorful yet gentle alternative to traditional balsamic vinegar.
• Olive oil (1 cup): Add it at the end to make a thin cream.

These carefully selected ingredients come together to create a salad that not only delights the palate but also provides a variety of textures, flavors, and health benefits. This Beetroot salad with Strawberries and Talagani Cheese is a true culinary celebration of the season’s best produce.

Cooking Instructions

For the Beets:

1. Wash the beets thoroughly.
2. In a small bowl, mix 2 tablespoons of olive oil, garlic, a pinch of salt, and some pepper.
3. Place the beets on parchment paper and drizzle them with the prepared mixture.
4. Wrap the beets tightly in the parchment paper and then in aluminum foil.
5. Bake them in the oven at 200°C for about 30 minutes (40 minutes if they’re large).
6. Once the beets are soft, let them cool, peel them, and cut them into cubes.

For the Talagani Cheese:

1. Brush the talagani cheese with a little olive oil.
2. Grill the cheese until it’s golden brown on both sides.
3. Cut the talagani cheese into triangles.

For the Strawberries:

1. Soak the strawberries in a bowl of water with 1 tablespoon of apple cider vinegar for 15 minutes.
2. Rinse them under running water, pat them dry, and remove the stems.
3. Cut the strawberries into cubes.

For the Beetroot Juice:

1. Boil 2 beets with a little water, then let them cool.
2. Peel and mash them with a hand blender and strain them to obtain the juice.

For the Dressing:

1. Blend the beetroot juice, mustard, petimezi, white vinegar, and a pinch of salt in a blender.
2. Gradually add the olive oil while blending until you have a thin, creamy dressing.

To Assemble the Beetroot Salad:

1. Wash the arugula thoroughly and pat it dry.
2. Place the arugula in a deep bowl and drizzle some dressing over it.
3. Mix well, then transfer the dressed arugula to a serving platter.
4. Add the roasted beets, strawberries, and talagani cheese.
5. Finish it off with a little more dressing on top.
6. Serve and enjoy!

Serving and Enjoying your Beetroot Salad with Strawberries and Talagani Cheese

This Beetroot, Strawberries, and Talagani Cheese Salad is not just a dish; it’s a delightful experience. The combination of sweet and savory, creamy and crunchy, and earthy and fruity flavors is truly exceptional. Whether you’re enjoying it on a lazy Sunday or a busy weekday, this salad is a reminder of how wonderful and fresh seasonal ingredients can be.

Give it a try, and let your taste buds dance with joy!

Salad with roasted beetroot, strawberries and talagani cheese

Fresh spring and very delicious salad with roasted beets, strawberries and Talagani cheese for the weekday or Sunday table, which with its gourmet dressing will make your taste journey unique.

Servings 4

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Ingredients

For the salad:

• 8 medium beets and 2 more for the juice
• 2 arugula or other green leafy vegetables
• 250 grams Talagani cheese
• 1 clove garlic
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• salt to taste
• pepper at will

For the dressing:

• 1 cup beetroot juice
• 1 cup olive oil
• 1 tbsp honey or petimezi
• 1 tbsp mustard
• 1 cup white balsamic vinegar
• salt to taste

Instructions

For the beets:

• Wash the beets very well. In a small bowl, combine the olive oil, garlic, a little salt and pepper.
• Place the beets on a parchment paper and drizzle with the prepared mixture. Wrap the beets with the parchment paper creating a pouch, seal the pouch with foil very tightly and place on a baking sheet.
• Bake for about 30 minutes at 200 C degrees on the resistance or until soft. If the beets are very large, bake for 40 minutes
• Once the beetroots are done, reserve the juice and let them cool. Then peel them and cut them into cubes or squares.

For the Talagani cheese:

• Brush the Talagani cheese with a little olive oil and cook the cheese on a hot grill or toaster until golden brown on both sides. Then cut the talagani cheese into triangles.

For the strawberries:

• Place the strawberries in a deep bowl with water and 1 tablespoon of apple cider vinegar and let them sit in the water for 15 minutes. Rinse them under running water and wipe them with paper towels. Cut off their stems and then cut them into cubes.

For the beetroot juice:

• Boil 2 beetroots with a little water and when they are ready, let them cool. Then peel and mash them with a hand blender and strain them with a shinua (strainer) to get the juice

For the dressing:

• Put the beetroot juice in a blender with the beetroot juice, mustard, petimezi, white vinegar and blend to combine.
• Finally, add the olive oil slowly like a string while blending with the blender to make a thin cream.

To assemble the salad:

• Wash the arugula very well, dry it with paper towels and place it in a deep bowl and pour some dressing to boil the arugula and mix. Then transfer it to a platter and add the beetroot, strawberries and talagani cheese.
• Add some more dressing on top of the salad and serve.

Course: Brunch, Salad, Vegan

Cuisine: Greek

Keyword: beetroot vegetable, Delicious recipe, Easter, Fasting, salad, Spring recipe, strawberries, Sunday table, Talagani cheese

Share the Recipe on Facebook Send the Recipe with Email Share Recipe on Twitter

DID YOU MAKE THIS RECIPE?

Be sure to leave a star rating and comment below!

Tell me how was it! Leave me your comment below and tag your photos @greekdishrecipes on Instagram and hashtag it #greekdishrecipes