Beet Salad with Brynza

Name: Beet Salad with Brynza
Ingredients: 250 g roasted or boiled beets; 250 g boiled potatoes; 150 g brynza (brine cheese); 50 g salad onion + 2 tbsp apple cider or wine vinegar 6%; a bunch of arugula; 4 tbsp vegetable oil; 1 tbsp apple cider or wine vinegar 6%; 1 tsp mustard; 1 tsp sugar; salt; pepper

A simple yet tasty and satisfying salad featuring nutritious beets and arugula — and no mayonnaise, which many people aren't fans of. The salad is incredibly easy to put together, especially if you already have roasted beets and potatoes on hand. Instead of brynza, herring also works wonderfully here — it basically becomes a lighter take on the classic "herring under a fur coat," just without the mayo. I had actually planned to make it with herring, but didn't have any at the last minute. It turned out great with brynza too, though — all thanks to that fragrant mustard dressing.

Ingredients:

250 g roasted or boiled beets
250 g boiled potatoes
150 g brynza (brine cheese)
50 g salad onion + 2 tbsp apple cider or wine vinegar 6%
a bunch of arugula
Dressing:
4 tbsp vegetable oil
1 tbsp apple cider or wine vinegar 6%
1 tsp mustard
1 tsp sugar
salt
pepper

How to cook beet salad with brynza

Slice the onion into very thin half-rings, drizzle with vinegar plus a splash of water, and set aside while you prepare everything else.

A long time ago, I roasted beets in the oven for the first time and was pleasantly surprised by the result — they come out not watery at all and have a wonderfully rich, concentrated flavor. I immediately and ceremoniously threw out the pot I used to boil beets on the stovetop. I think many people keep a dedicated pot for that purpose, because getting the stains out after boiling beets is practically impossible. To roast beets: Scrub the beets thoroughly (it's best to roast several at once), pat dry with a paper towel, and wrap tightly in two layers of foil. Place on a baking sheet or in a small baking dish and roast in an oven preheated to 200–220°C (390–430°F) for 1–2 hours, until tender. To check for doneness, I pierce the beet right through the foil with a long skewer — it should slide in easily. Now, back to making the salad. Peel the beets and cut into cubes. Peel the potatoes and cut into cubes as well. For potatoes, I actually prefer them boiled in their skins in a pot rather than roasted.