Salad with Marinated Beetroot, Goat Cream Cheese with truffle and Walnuts
Why you should try it:
This salad combines the earthy flavor of marinated beetroot with the creaminess of goat’s milk cream cheese with truffle and the crunch of toasted walnuts, creating a perfect balance of sweet, salty, and umami.
Ingredients (for 2 servings):
- 200 g red beetroot
- 100 g goat’s milk cream cheese with truffle from Georgiev Farm
- 70 g walnuts, lightly toasted
- 100 g mixed salad greens
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 3 tbsp olive oil
- Salt and black pepper to taste
Preparation:
Marinating the beetroot:
Wash and peel the beetroot. Slice it thinly or cut into small cubes. In a small bowl, whisk together the balsamic vinegar, honey, olive oil, salt, and pepper. Add the beetroot and let it marinate for at least 30 minutes.
Preparing the walnuts:
Lightly toast the walnuts in a dry pan for 2–3 minutes to enhance their aroma. Let them cool, then chop finely.
Assembling the salad:
In a large bowl, combine the mixed greens with the marinated beetroot. Add the walnuts and toss gently.
To serve:
Divide the salad between plates and top with goat’s milk cream cheese with truffle. Optionally, sprinkle with extra walnuts or drizzle with honey for added flavor.
Tip from Georgiev Farm:
This salad is perfect for a summer dinner or as a starter for a festive meal. The goat’s milk cream cheese with truffle adds sophistication and depth of flavor, turning every bite into a delight.
