Beetroot salad with fresh cheese

Roasted beetroot salad with fromage blanc (or quark), balsamic vinegar and herbs, fresh and light, inspired by Dutch traditions.

Vegan Gluten-Free
schedule Prep (min)
15 min
whatshot Cook (min)
0 min
timer Total (min)
15 min
account_circle Servings
4
280 kcal
Par portion
20.0 g
Lipides
10.0 g
Protéines
7.0 g
Glucides nets
Ingredients
400g roasted cooked beets, cooled and diced 400g roasted cooked beets, cooled and diced
200g of fromage blanc or fresh quark 200g of fromage blanc or fresh quark
2 tablespoons chopped fresh chives and dill 2 tablespoons chopped fresh chives and dill
1 tablespoon balsamic vinegar 1 tablespoon balsamic vinegar
Salt and pepper Salt and pepper
Instructions
  1. Mix the diced beets with the balsamic vinegar in a salad bowl.
  2. Add the fromage blanc in small portions, the fresh herbs, salt and pepper.
  3. Mix gently and serve at room temperature or slightly chilled.
Tips
  • Prepare 30 minutes in advance to let the flavors infuse.