Roasted Beet Salad with Orange and Walnuts Recipe
This French-inspired salad combines the sweetness of roasted beets with juicy orange and crunchy walnuts. In France, salads like this often appear in winter as a colorful accent on the plate, when fresh vegetables are less abundant. It’s a great starter for dinner or a light supper with a slice of good bread.
Prep Time
20 min
Cook Time
45 min
Total Time
65 min
Servings
4
Ingredients
- beetroot medium, raw - 4 pieces
- orange juicy - 2 pieces
- walnuts roughly chopped - 40 g
- arugula or another salad mix - 50 g
- goat cheese soft or semi-hard, crumbled - 80 g
- olive oil - 3 tablespoons
- balsamic vinegar - 1.5 tablespoons
- honey runny - 1 teaspoon
- Dijon mustard - 0.5 teaspoons
- salt for seasoning the beets and the dressing
- black pepper to taste
Main Ingredient:
beets
Preparation
- Preheat the oven to 190°C (top and bottom heat). Wash the beets but do not peel them. Wrap each beet separately in a piece of aluminum foil, first drizzling it with a little olive oil and a pinch of salt.
- Place the wrapped beets on a baking tray and roast for 40–50 minutes, until tender – check by inserting a knife or fork into the thickest part. After baking, set aside to cool slightly.
- Toast the walnuts in a dry pan over medium heat for 3–4 minutes, stirring often, until they become fragrant and lightly golden. Set aside to cool.
- Peel the oranges, remove the white pith and cut into segments, trying to catch the juice that runs out – you’ll use it for the dressing.
- When the beets are warm but not hot, peel them (the skin should come off easily) and cut into slices or larger cubes.
- In a small bowl, mix the olive oil, balsamic vinegar, honey, mustard, a pinch of salt, pepper and 1–2 tablespoons of the orange juice collected while cutting. Whisk until the dressing is smooth.
- Spread the arugula on a large plate or platter. Arrange the beet and orange pieces on top.
- Sprinkle everything with crumbled goat cheese and toasted walnuts.
- Drizzle the salad with the balsamic dressing just before serving. Taste and, if needed, season with additional salt or pepper.
Storage
In fridge:
2 days
Freezing:
No
Store any leftover salad in the fridge in an airtight container and eat within 1 day; the greens will soften over time, so it’s best to keep the dressing separate if you plan ahead.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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