Salata od grilovane cvekle, fete i začina* Roasted Beetroot, salad with feta and herbs

Scroll down for Recipe in English


Ovo je jedna od naših omiljenih salata. Velika je razlika (pozitivna) , kad grilujete celu cveklu) Sa medom i liminom uz ostale začine i fetu , ovo je pravo uživanje.

Sastojci

Rukohvat mešane zelene salate
500 g grilovane cvekle( zavijena u foliju, na 220 stepeni C oko 30 minuta)
200 g izmrvljenog feta sira
rukohvat sveže iseckane nane
rukohvat  vlašca ili zelenog luka
2 čili papričice , očišćene od semenki i sitno naseckane

Za dresing

5 Kašika ulja , ja sam koristila od groždja, vi možete i drugo
5 Kašika meda sa limunom (ponovo ja imam takav med, a vi možete koristiti med i limun posebno)
1 kašićica senfa ( Dižon ili neki drugi kao ja : sa belim lukom i mirodjijom)

Priprema

U činiju prvo stavimo salatu, pa preko nje cveklu, koju smo isekli na kocke. Zatim nanu i vlašac i sve pospemo izmrvljenim  feta sirom

Dresing pravimo u teglici u koju uspemo sastojke, pa dobro izmućkamo.
Sipamo pre služenja na salatu

**********************************************************************
Roasted beetroot salad, feta and herbs

One of our favorite salads , so refreshing and tasty. Roasted beetroot does make a difference in this salad. Honey dressing and lemon make fantasting combination alongside other herbs


Ingredients

• Handfull of salad greens
• 500g roasted beetroot
  
  

  
  

  
  
  

  
• 200g packs feta cheese, crumbled
• bunch mint
  
  

  
  

  
  
  

  
   leaves, roughly chopped
• bunch chives
  
  

  
  

  
  
  

  
  , finely sliced
• 2 long red chilli, halved, deseeded and finely sliced

For the dressing

• 5 tbsp grapeseed oil
  
  

  
  

  
  
  

  
• 5 tbsp  lemon honey ( or lemon juice and honey
• 1 tbsp Dijon mustard ( I used garlic and parsley mustard)

Create

Scatter the salad leaves into a bowl Cube roasted  beetroot  and arrange on top of the salad. Scatter over the feta, mint, chives and chillies.
Beetroot is easily roasted with skin and all in oven for 30 minutes wrapped in silver foil.

To make the dressing, put the oil, honey, lemon juice and mustard in a glass jar with a lid. Season and shake well. When ready to serve, pour the dressing over the salad and toss lightly to combine.