Beetroot Salad with Buffalo Curd Cheese

Boil whole beetroot, make fresh buffalo curd cheese, and toss with crunchy herb croutons and wilted greens.

Vegetarian Healthy Cheese Salad Beetroot

Estimated Nutrition

Calories

780.1

kcal / serving

3120.4 kcal total

Carbs

43.9g

per serving

175.5 g total

Fat

55.7g

per serving

222.8 g total

Protein

26.3g

per serving

105.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Sherry Vinegar

Dairy

Buffalo Milk

Fruits

Lemon Juice

GrainsCereals

0.5

piece

Baguette

cut into small cubes

NutsSeeds

sprig

Rosemary

leaves only

sprig

Thyme

leaves only

tsp

Cumin Seed

tbsp

Tarragon

leaves

tbsp

Oregano

leaves

tbsp

Marjoram

leaves

tbsp

Flat leaf Parsley

leaves

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

sprig

Oilseed Rape

optional garnish

sprig

Dill

leaves only, for garnish

OilsFats

tbsp

Extra Virgin Olive Oil

Vegetables

piece

Beetroot

whole, raw, tops and leaves left on

Method

Plate the salad, top with curd cheese, and garnish with dill and oregano sprigs.

Boil the whole beetroot in a saucepan of water for 30 to 45 minutes until tender.

Bring buffalo milk to a boil and whisk in lemon juice to separate the curds.

Strain the curds through a sieve and chill the solid cheese in the fridge.

Fry bread cubes with rosemary and thyme in 3 tablespoons of olive oil until golden.

Separate the leaves from the beetroot tops and reserve them.

Toss the bread with remaining oil and vinegar, then wilt the beetroot leaves with cumin seeds in the same pan.

Cut the cooled beetroot into chunks and mix with the bread, leaves, and remaining herbs.