Ingredients for making beetroot salad with mango and pickle cheese
- Salad greens 1 handful
- Beets (boiled or baked) 1 piece
- Mango 1 piece
- Brined cheese 100 grams
- Cherry Tomatoes 10-12 pieces
- Mustard 1 teaspoon
- Salt to taste
- Pepper to taste
- Vinegar (apple or wine) 1 tablespoon
- Olive oil 3 tablespoons
- Main ingredients: Beetroot, Mango, Cheese
- Serving 4 servings
Kitchen knife, cutting board, serving plate, bowl, whisk, tablespoon.
Making beetroot salad with mango and pickle cheese:
Step 1: prepare the beets.
Cook beets the way you like. You can bake it in foil, or you can just cook it. After cooking, be sure to cool the vegetable, peel and cut in half, and then cut each half into thin slices.
Step 2: prepare the rest of the ingredients.
Peel the mango and cut into thin slices, like beets.
Shake the cheese from the brine and cut into small cubes. Often you can find brine cheese already chopped, then it will just be enough to drain the brine from it.
Rinse lettuce and, if the leaves are large, tear them by hand.
Wash and dry the cherry tomatoes with paper towels.
Step 3: mix beetroot salad with mango and pickled cheese.
Place salad greens on the bottom of the plate. In a separate bowl, mix all the ingredients for dressing, add half the resulting mixture to the herbs and mix.
Lay on top the slices of mango and beetroot beautifully in a chaotic manner, as well as cheese cubes and whole cherry tomatoes. Pour everything on top of the remaining dressing and serve the finished salad to the table.
Step 4: serve beetroot salad with mango and pickled cheese.
Light and very tasty beetroot salad with mango and pickled cheese will definitely become one of your favorite summer dishes. You can cook it for yourself for lunch or breakfast, or you can serve it to friends at a party or picnic. The salad on the plate looks very bright and delicious. Be sure to try it.
Enjoy your meal!
- For beauty, you can roll beet slices into "roses" by placing in the center of each cube of cheese.