Mongolian cuisine is deeply rooted in the nomadic lifestyle, where dairy, meat, and root vegetables make up the foundation of traditional dishes. The Mongolian Sheep’s Cheese and Beet Salad is a contemporary take on these time-honored ingredients, combining the rustic, earthy essence of Mongolian dairy with the natural sweetness of beets. This dish is a celebration of balance—earthy meets tangy, soft meets crunchy—all while staying true to the simplicity and resourcefulness of Mongolian food traditions.
The Role of Dairy in Mongolian Cuisine
Mongolia has a rich dairy tradition, with sheep’s cheese being a prized component of the local diet. Known as byaslag in Mongolian, this cheese is typically made from sheep’s or cow’s milk and is naturally aged to develop a firm, crumbly texture and a robust, slightly tart flavor. In the Mongolian diet, dairy is revered not just for its nutritional value, but also for its cultural significance. Cheese, yogurt, and other milk-based products serve as vital energy sources in the vast, rugged landscapes where fresh produce is scarce.
In this Mongolian Sheep’s Cheese and Beet Salad, the cheese plays a central role, lending a tangy depth to the dish while also enhancing its textural contrast. If authentic Mongolian sheep’s cheese is unavailable, feta or another firm, crumbly cheese with strong character can serve as a substitute.
The Sweet, Earthy Complement of Beets
Beets may not be native to Mongolia, but they fit seamlessly into the cuisine due to their ability to thrive in cooler climates. Mongolian food, much like the country’s way of life, is about making use of what’s available, and hardy root vegetables have long been an important part of nomadic diets in regions with similar conditions. The roasted beets in this dish provide warmth, sweetness, and color, making them an ideal counterpart to the sharp, slightly salty cheese.
Roasting beets intensifies their natural sweetness while maintaining their signature earthiness. This method also softens them just enough to blend harmoniously with the other ingredients while still holding their firm texture.
Simple Yet Refined: A Dish Born from Tradition
This dish stays true to Mongolian principles of cooking—minimalistic, nourishing, and flavorful. The dressing, made with balsamic vinegar, honey, and Dijon mustard, adds complexity to the dish, tying together the nutty, peppery arugula and the crunch of toasted walnuts. The walnuts introduce an additional layer of texture, mimicking the hearty elements so prevalent in Mongolian cuisine.
Every component of this salad showcases a fundamental aspect of Mongolian culinary heritage while presenting it in a fresh, modern way. Mongolian cuisine may not traditionally feature salads in a Western sense, but the use of robust dairy, rustic vegetables, and simple yet compelling flavor combinations highlights the same principles of balance and sustenance.
This Mongolian Sheep’s Cheese and Beet Salad is more than just a salad—it is a fusion of past and present, of tradition and innovation, all honoring the resilience and adaptability of Mongolian food culture.
Mongolian Sheep’s Cheese and Beet Salad
Equipment
- 1 Baking sheet
- 1 Parchment paper
- 1 Mixing bowls
- 1 Whisk
- 1 Knife
- 1 Cutting board
- 1 Salad tongs
Ingredients
Salad Base
- 4 medium beets Red or golden beets, scrubbed and trimmed
- 2 tbsp olive oil Extra virgin
- 3.5 ounces Mongolian sheep’s cheese Crumbled
- 1 cup arugula Fresh
- ¼ cup walnuts Toasted and roughly chopped
Dressing
- 3 tbsp balsamic vinegar Aged for better depth of flavor
- 1 tbsp honey Preferably raw honey
- 1 tsp Dijon mustard For a subtle tang
- ¼ cup olive oil Extra virgin
- 1 pinch salt to taste
- 1 pinch black pepper to taste
Instructions
- Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Place the whole beets on the baking sheet, drizzle with 1 tablespoon of olive oil, and wrap them loosely in foil. Roast for 40 minutes, or until tender when pierced with a fork.
- Once roasted, let the beets cool slightly before peeling off the skins with your hands or a paper towel. Slice them into thin wedges.
- In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and a pinch of salt and pepper. Slowly drizzle in the olive oil while whisking to emulsify.
- In a large mixing bowl, toss the arugula with half of the dressing. Arrange the beet slices on top.
- Sprinkle crumbled Mongolian sheep’s cheese and toasted walnuts over the salad.
- Drizzle the remaining dressing over the top and serve immediately.
Notes
- For an extra layer of flavor, try adding thinly sliced red onions or fresh mint leaves.
- If Mongolian sheep’s cheese is unavailable, substitute with feta or a sharp, crumbly cheese.