Beets, Cheese & Mushroom Salad – Vegetarian Recipe

Beets, Cheese & Mushroom Salad @ Targoviste, Romania

Made from leftovers and deliciously filling, with raw beets and cheese, this is quick improvisation. Lunch / dinner salad, served with walnut cookie (sugar free).

Preparation time: 5 minutes
Cooking time: 5
Yield: 1

Beets, Cheese & Mushroom Salad @ Targoviste, Romania - detail


  • 5 lettuce leaves
  • 3 slices of beetroot
  • 1 spring onion
  • sheep’s cheese cream with onion and dill
  • 4 sauteed Champignon mushrooms
  • 1-2 salty / sugar free wheat cookies
  • olive oil, vinegar
  • salt, pepper, cumin


Cut the beets into cubes (I used it raw, but you can also boil it if the taste is too strong for you). Sautee or grill the mushrooms for 2-3 minutes (you could just use them raw, they taste equally good). Slice the lettuce and spring onion.

Add salt, pepper, cumin and whatever spice you like (for example oregano, basil would work wonderfully in this salad).

Sprinkle a bit of olive oil and vinegar (or lemon juice) and toss the salad.

Add some chunks of the cream cheese (buy it ready made or make it from matured soft cheese, dill and spring onions).

Serve it with crackers or cookies. I had homemade walnut cookies (almost no sugar) and they were delicious with a glass of yogurt. Add or skip whatever you want and make it your creation!

Enjoy your Beets, Cheese & Mushroom Salad for lunch or just as an appetizer!

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