Beet salad with Capreggio cheese is a meal that is both quick and simple to prepare, and it’s incredibly tasty.
Beets are an underappreciated vegetable, which is a shame because they have many healing properties – they improve immunity, add strength, delay aging, and regulate blood pressure.
You can cook the beet yourself or buy it pre-cooked from the store (available in most supermarkets). If you decide to cook it yourself, it will take about 30-50 minutes, depending on the size. Make sure the entire beet is covered with water during cooking. Peel the beets only after cooking. The combination of beets with the sweet and savory taste of Italian Capreggio cheese and the sauce is truly exquisite. Even for people who aren’t fans of beetroot. If you haven’t experienced this flavor combination yet, you must try it!
Discover a simple recipe for beet and Capreggio cheese salad!

Preparation time: 5 min
Calories: 419
Protein: 11 g
Carbohydrates: 20 g
Fats: 35 g

Ingredients for beet salad with capreggio cheese:

• Cooked beet 1 small piece (120 g)
• Capreggio cheese about 1/3 of a package (70 g)
• Honey mustard 2 tablespoons (30 g)
• Olive oil 3 teaspoons (15 g)
• Balsamic vinegar 3 teaspoons (9 g)
• Hulled sunflower seeds 1 tablespoon (10 g)
• Lamb’s salad 1 handful (25 g)

Preparation of beet salad with capreggio cheese:

Step 1: Toast the sunflower seeds in a dry pan (shake the pan frequently to prevent burning). Remove from the pan when they start to smell intense and lightly brown.

Step 2: In a small bowl, place the mustard, olive oil, and balsamic vinegar. Mix well.

Step 3: Finely chop the beet. Cut the cheese into smaller pieces or crumble by hand. On a plate, evenly spread washed and dried lamb’s lettuce, beets, and cheese. Drizzle with the sauce and sprinkle with sunflower seeds.

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