Beet Salad with Brined Cheese
Fresh, juicy, healthy, and figure-friendly! Beet salad with simple fermented cheese wins with contrasts: sweet roasted beets pair perfectly with tangy soft cheese. It’s low-calorie and dressed not with mayo, but with vegetable oil.
Updated : 26 January, 2026
Easy
About 20 min.
Ingredients
2
Beetroot
150 grams
Brynza
100 grams
Arugula
2 tablespoon
Pine nuts
0.5
Lemon
2 tablespoon
Vegetable oil
to taste
Dry spices
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make a beet salad with simple fermented cheese and pine nuts? Prepare the ingredients. Choose sweet beets - they pair better with salty cheese. Use good-quality simple fermented cheese with no vegetable fats. For seasoning, dried herbs work well: basil, oregano, or a Provence-style mix. Any oil is fine: extra-virgin olive oil or regular sunflower oil.
Step 2
First, cook the beets. You can boil or roast them. Roasted beets are less watery, tastier, and more wholesome. How to roast beets in the oven? Wash them well under running water with a brush, then pat dry. Tear off a long sheet of foil and fold it in half. Wrap each beet tightly so there are no holes. Roast at 400°F (200°C) for 1 1/2-2 hours, depending on size, until tender.
Step 3
Check doneness with a knife - it should slide in easily. Cool completely, then peel the roasted beets.
Step 4
Cut the peeled beets into large cubes.
Step 5
Make the dressing: mix vegetable oil with lemon juice, add dried herbs and salt to taste. Add lemon juice according to your preference.
Step 6
Pour the dressing over the beets and toss.
Step 7
Cut the simple fermented cheese into cubes the same size as the beets.
Step 8
Assemble the salad: spread washed and dried arugula on a flat plate. Add the beets, then the cheese cubes. Sprinkle with pine nuts.
Step 9
Serve immediately. Enjoy!
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