Beet salad with cheese and dressing with coffee flavor

Simple things always pleased with his recognition. Always know exactly what to expect from them.

This applies, of course, not only food, but food somehow just all crystal clear. Childhood friends and familiar flavors — the crust of freshly baked bread; cherry jam; glass of milk; young potatoes with dill, or she — but with mushrooms; crisp, with the smell of black currant leaf, pickled cucumber; ruddy and exuding aromas of homemade Burger; traditional salad; new year Mandarin smell which is the smell of the holiday. These are unchanged and correct things as the corner supports, mundane, but real.

You can drastically try to change their meals, hide food so that it will be difficult to understand what the original ingredient was in the beginning, but you can take these simple, initial tastes and slightly to emphasize their importance and self-sufficiency.

So we want to do with beets. It is slightly earthy sweetness itself is already finished. In a couple of invariably asks walnuts, buttery, with a sweet aftertaste that echoes the sweetness of the root vegetable. Two sounding in unison, the notes would sound boring without the third of the cheese, salty and white. It's still simple tastes, we will make brighter, not drowning them with a sauce, in which just a little sweetness, salt, acid, spices. And the most unusual here — delicate aroma of coffee.

Beet salad with cheese and dressing with coffee flavor

Ingredients for 4-6 servings:

  • 4 large beets, roasted or boiled
  • 120 ml freshly brewed coffee
  • 120 ml balsamic vinegar
  • 2 tbsp. honey
  • a strip of orange peel
  • 2 tbsp olive oil
  • 100 g of cheese
  • 30 g chopped roasted walnuts
  • salt, freshly ground black pepper
  • for serving — pomegranate
Pre-baked beets clean and cut into slices, put into a bowl, season with salt and pepper and season with olive oil.

In a saucepan pour the coffee, the vinegar and add the orange zest and honey. Bring to a boil, stirring to dissolve honey. Boil down the sauce by half to a syrup consistency.

Throw away the orange peel and cool slightly.

Spread the beets on the plate, sprinkle with crumbled feta cheese and grated nuts, pour over sauce and garnish with pomegranate seeds. published


P. S. And remember, only by changing their consumption — together we change the world! © Join us at Facebook , Vkontakte, Odnoklassniki




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