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.
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.