Cooking process
This composition for a salad (beets, celery and Adyghe cheese) somehow I was sounded by an average son in a completely non-culinary conversation. Just something I did not ask him, do I need beets raw or boiled? …
About refueling a salad of beets with celery and Adygei cheese, he did not specify anything, so in the end he tried out various options that came to my mind: just vegetable oil with fresh herbs, a mixture of gremolata from parsley, lemon peel and garlic (the recipe on the site is ), a mixture of peanut butter with paste, etc. I liked all the options, and in this recipe I will show a peanut version.
Also I liked the taste of different beetroot and cheese (with the same cutting of celery – slices across the stem):
- Adyghe cheese and beets are diced
- Adyghe cheese – cube, beets – grated
- Beet and cheese – grated and layered
- Beet and cheese – grated and mixed together
- Beet and cheese – cut into thin slices
Here are how many options on the basis of a completely unpretentious salad composition, and the preparation will be shown on the example of option # 1. If you are interested in trying, then prepare the ingredients on the list.
Beets for salad should be welded and cooled beforehand. I like to cook it for a couple in a multivark. For a small root, it’s enough for 25 minutes.
At the bottom of the salad bowl lay a leaf salad, torn with hands on pieces.
Adygei cheese cut into cubes of the desired size, but not large.
Peeled beetroot cut into approximately the same cubes. Send the cheese and beets to a salad bowl.
Stem the celery cut into pieces and add to the rest of the ingredients.
For peanut dressing, combine and mix the peanut paste (1,5-2 tsp) with vegetable oil (2-3 tablespoons).
Salt to taste.
Pour the salad with peanut dressing (or another dressing), stir up the ingredients so that almost everyone smeared with a peanut mixture, and serve a salad of beets with celery and Adygei cheese right away.
Light, useful, tasty salad and, in addition, hearty!
Bon Appetit!
Salad from beets with celery and Adyghe cheese
A recipe for a healthy salad from boiled beets, celery stalks and Adyghe or other young cheese.
Ingredients
Beets – 2 pcs.
Adyghe cheese – about 150 g
Celery – 1-2 stems
Leaf salad – to taste
Filling peanuts – 3 tablespoons.
Salt – to taste
Variants of refueling:
Aromatic vegetable oil
Gremolata
Yogurt with greens
Peanut butter paste
Cooking process
This composition for a salad (beets, celery and Adyghe cheese) somehow I was sounded by an average son in a completely non-culinary conversation. Just something I did not ask him, do I need beets raw or boiled? …
About refueling a salad of beets with celery and Adygei cheese, he did not specify anything, so in the end he tried out various options that came to my mind: just vegetable oil with fresh herbs, a mixture of gremolata from parsley, lemon peel and garlic (the recipe on the site is ), a mixture of peanut butter with paste, etc. I liked all the options, and in this recipe I will show a peanut version.
Also I liked the taste of different beetroot and cheese (with the same cutting of celery – slices across the stem):
Here are how many options on the basis of a completely unpretentious salad composition, and the preparation will be shown on the example of option # 1. If you are interested in trying, then prepare the ingredients on the list.
Beets for salad should be welded and cooled beforehand. I like to cook it for a couple in a multivark. For a small root, it’s enough for 25 minutes.
At the bottom of the salad bowl lay a leaf salad, torn with hands on pieces.
Adygei cheese cut into cubes of the desired size, but not large.
Peeled beetroot cut into approximately the same cubes. Send the cheese and beets to a salad bowl.
Stem the celery cut into pieces and add to the rest of the ingredients.
For peanut dressing, combine and mix the peanut paste (1,5-2 tsp) with vegetable oil (2-3 tablespoons).
Salt to taste.
Pour the salad with peanut dressing (or another dressing), stir up the ingredients so that almost everyone smeared with a peanut mixture, and serve a salad of beets with celery and Adygei cheese right away.
Light, useful, tasty salad and, in addition, hearty!
Bon Appetit!