Modern winter salad with roasted beets, caramelized pears, and quinoa - photo 1
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Modern winter salad with roasted beets, caramelized pears, and quinoa

Cold Dishes Salads 70 min Medium 6 wyświetleń ~42.84 PLN - (0)
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Description

A modern, seasonal cold salad that combines the sweet-earthy notes of roasted beets with the softness of caramelized pears, nutty crunch, and creamy goat cheese. The dish features warm accents (roasted beets, warm quinoa) served cold, creating a contrast of temperatures and textures. Perfect as a light dinner, an appetizer for a gathering, or an elegant salad for a festive table. The bold balsamic dressing enhances the natural sweetness of the fruits and the root vegetables, while the green leaves add freshness and color. Aesthetically pleasing — the deep burgundy of the beets, golden pears, white goat cheese, and green spinach create a modern composition on the plate.

Ingredients Used

Ingredients (14)

Servings:
4
  • Raw red beet 600 g
  • Pear 1.7 szt.
  • Quinoa (cooked) 240 g
  • Goat cheese (soft) 120 g
  • Walnuts 80 g
  • Szpinak baby 120 g
  • Extra virgin olive oil 0.3 łyżek
  • Balsamic vinegar 30 ml
  • Dijon mustard 10 g
  • Fresh thyme 0.1 pęczków
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Honey 20 ml
  • Microgreens (for decoration) 30 g
💰 Szacowany koszt dania: ~42.84 PLN (10.71 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Quinoa

1

Rinse the quinoa under running water in a fine sieve, rubbing the grains with your fingers until the water runs clear. Measure out 80 g of dry quinoa (if you don't have it, you can use already cooked quinoa - 240 g). In a pot with a capacity of ~1 l, place 80 g of quinoa and 160 ml of water, add a pinch of salt (about 1 g). Bring to a boil over medium heat, then reduce the heat to very low and cook covered for 12 minutes. After this time, turn off the heat and let it sit covered for 8 minutes to allow the grains to "finish." Fluff with a fork — the quinoa should be soft, translucent with a tiny spiral tail.

Ingredients: Quinoa (cooked)
Use a pot with a matching lid size (e.g., a 1–1.5 l pot). If you don't have a scale, 80 g of dry quinoa is about 1/3 cup. Cook on low heat to avoid burning and prevent boiling over.

Roasting beets

2

Preheat the oven to 200°C (top-bottom). Wash the beets (600 g) with a brush under water, trim the ends, do not peel. Wrap each beet tightly in aluminum foil (individually or in pairs), place on a baking sheet. Bake for 50–60 minutes depending on size - check with a fork: it should slide smoothly into the center of the bulb. After baking, cool for 10–15 minutes, remove the foil, grab the beet with a towel and peel the skin off with a knife or your fingers (it should come off easily). Cut into wedges or slices about 1–1.5 cm thick.

Ingredients: Raw red beet
The best option is a baking tray lined with parchment paper. Foil retains moisture and enhances flavor. If the beets are very small, reduce the baking time to 35–45 minutes. Use kitchen gloves when unwrapping – the steam is very hot.

Caramelized pears

3

Wash the pears (300 g — 2 pieces), cut them in half and remove the seeds with a spoon. Cut each half into 3 slices. In a pan with a diameter of 24–26 cm, heat 1 tablespoon of olive oil (15 g from the total amount). When it starts to shimmer slightly, place the pear slices skin side down. Fry for 2–3 minutes without moving them, until they turn golden. Flip the slices, add 1/2 teaspoon of chopped thyme (about 1 g) and drizzle with 1 tablespoon of balsamic vinegar (15 g from the total). Fry for another 2 minutes, until the fruit is soft but not falling apart. Set aside to cool.

Ingredients: Pear, Extra virgin olive oil, Balsamic vinegar, Fresh thyme, Honey
Use a heavy-bottomed pan to ensure even heat distribution. Do not overcrowd the pan — work in batches if necessary. If you want sweeter pears, add 10–15 g of honey (optional).

Toasting nuts

4

Spread the walnuts (80 g) on a dry skillet and toast over medium heat for 3–4 minutes, shaking the skillet every 30 seconds, until you smell a strong nutty aroma and a light golden spot appears. Be careful not to burn them. Transfer to a cutting board and, once cooled, chop coarsely with a knife.

Ingredients: Walnuts
Use a non-stick or cast iron skillet. Toasting releases oils and enhances flavor; always keep an eye on the skillet, as nuts can burn quickly.

Dressing

5

In a small bowl, combine 30 g of balsamic vinegar, 10 g of Dijon mustard, 2 g of salt, and 1 g of freshly ground pepper. Stir vigorously with a spoon while slowly pouring in 60 g of oil to achieve a smooth emulsion. If you want to soften the acidity, add 20 g of honey (optional). The dressing should be smooth, slightly thick, and shiny — after mixing, taste and adjust with salt or honey if needed.

Ingredients: Balsamic vinegar, Dijon mustard, Extra virgin olive oil, Honey, Salt, Black pepper
Use a small bowl and a whisk or fork; for quicker emulsification, you can use a jar with a lid — shake vigorously for 20–30 seconds. If the dressing has separated, add a teaspoon of warm water and mix again.

Assembly

6

In a large bowl, first place 120 g of baby spinach, then 240 g of cooked quinoa. Gently mix to coat the leaves with quinoa. Add diced and peeled pieces of roasted beets (about 600 g), and arrange slices of caramelized pears. Crumble 120 g of goat cheese evenly on top and sprinkle with chopped walnuts. Drizzle everything with the prepared dressing (first pour in half, stir gently, and season to taste — you may need the entire amount or a little less).

Ingredients: Szpinak baby, Quinoa (cooked), Raw red beet, Pear, Goat cheese (soft), Walnuts, Balsamic vinegar, Extra virgin olive oil
Use a large wooden or plastic mixing bowl (glass can be heavy). Gently mix with a spatula or two spoons to avoid crushing the pears and breaking the cheese.

Finishing and serving

7

Transfer the salad to plates or a large serving bowl. Season with freshly ground pepper and optionally salt. Sprinkle with finely chopped fresh thyme and (optionally) microgreens for an elegant presentation. Serve cold — best after 10–15 minutes of cooling the quinoa, so that the ingredient temperatures are balanced.

Ingredients: Fresh thyme, Microgreens (for decoration), Black pepper, Salt
For serving, use flat plates with a diameter of ~24–28 cm or a porcelain platter for visual effect. If you are making the salad in advance, add the dressing just before serving (see: storage tips).

Fun Fact

💡

Beets were valued in ancient times — not only as food but also as medicine. In modern cuisine, their intense color is often used to create striking visual dishes.

Best for

zimowe przyjęcie elegancka kolacja świąteczne przystawki pożywna kolacja na chłodniejsze dni

Tips

🍽️ Serving

Serve the salad on a large, flat plate, layering the ingredients for a contrast of colors. For an interesting effect, leave a little dressing to "drizzle" just before serving. You can serve additional pieces of rye bread or thin croutons with olive oil.

🥡 Storage

Store ingredients separately: roasted beets and cooked quinoa in an airtight container in the fridge for up to 3 days, dressing in a separate jar for up to 5 days. Combine the salad with the dressing no more than 30 minutes before serving to maintain the texture of the ingredients. Caramelized pears are best used within 24 hours.

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