Beetroot Salad with Cream Cheese and Croutons
A healthy, light, and appetizing salad. Grainy farmer's cheese can be used as an alternative to cream cheese. The recipe is for 4-6 servings.
- Total cooking time
- not set
- Number of servings
- 4
- Recipe difficulty
- 4 / 5
Ingredients
for 4 servings
- beetroot 350 g
- cream cheese 150 g
- baton loaf 100 g
- dried herbs 1 tbsp
- salad
- vegetable oil 50 ml
- vinegar 5-9% 10 ml
- mustard 1 tbsp
- garlic clove 2 clove
- half a lime juice
- salt
- pepper
Recipe ingredients for your shopping list
Add all ingredients for the selected number of servings.
Instructions
Step 1 of 17
Boil the beetroot until tender, then cool and peel it.
Step 2 of 17
Cut into thin slices.
Step 3 of 17
Cut the baton loaf into cubes.
Step 4 of 17
Place the pieces in a baking pan.
Step 5 of 17
Sprinkle with herbs on top.
Step 6 of 17
Drizzle with oil and place in the oven. Bake at 180 degrees until golden brown (about 15 minutes).
Preparing the dressing
Step 7 of 17
Combine oil with vinegar.
Step 8 of 17
Pour in lime juice.
Step 9 of 17
Add mustard.
Step 10 of 17
Add garlic pressed through a garlic press.
Step 11 of 17
Season with pepper and salt to taste.
Step 12 of 17
Mix thoroughly.
Step 13 of 17
Arrange the salad on plates.
Step 14 of 17
Lay down a layer of beetroot.
Step 15 of 17
Add cheese.
Step 16 of 17
Place croutons on top.
Step 17 of 17
Drizzle everything with the dressing.
