Salad with Beets, Croutons and Rucola

Salad with beets, cottage cheese, croutons and arugula is a colorful and light salad that will pleasantly diversify your daily menu and will be an excellent addition to lunch or dinner.

Cook: 1 hour 20 mins

Servings: 4

Ingredients

For refueling:

Vegetable oil – 50 ml
Wine / apple cider vinegar 6% – 2 teaspoon
Lemon or lime juice – 2 tbsp
French mustard – 1 tbsp
Garlic – 2 cloves
Salt to taste
Ground black pepper – to taste

Directions

Prepare the ingredients for a salad with beets, cottage cheese and croutons.
Boil the beets until tender. I immerse small beets in boiling water and cook for about 40 minutes over medium heat, with constant intense boiling. Then I dip it into ice water and leave it for another 15-20 minutes, periodically changing the water to keep it cold. The temperature drop brings the beets to full readiness.
Chill, peel the beets and cut into thin slices or chunks to the desired size. Optionally, you can shape the slices using a cookie cutter.
Cut the bread into small cubes.
Place the slices of bread in a baking dish or baking sheet lined with baking paper. Sprinkle the bread with the dried herb mixture and drizzle with vegetable oil.
Place the bread in an oven preheated to 180 degrees for 12-15 minutes, until the pieces are lightly browned and crispy. Stir the croutons 1-2 times in the process.
Prepare a salad dressing. Juice half a lemon or lime. Combine vegetable oil, vinegar and fresh juice.
Add chopped garlic cloves, mustard, salt and ground black pepper to taste. Mix everythin thoroughly.
Wash and dry the arugula. Place the leaves on a plate.
Arrange the beetroot slices in random order on the rucola leaves.
Add curd cheese.
Sprinkle the beetroot, rucola and cheese salad with crispy croutons.
Pour the prepared dressing over and serve.
Salad with beets, cottage cheese and croutons is ready.

Bon Appetit!

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