Modern winter salad with roasted beets, blood oranges, pear, and goat cheese - photo 1
← Recipes

Modern winter salad with roasted beets, blood oranges, pear, and goat cheese

Wegetariańskie Cold Dishes Salads 75 min Medium 8 wyświetleń ~53.91 PLN - (0)
Rate:
(0)
Start Cooking

Description

A seasonal, modern cold salad combining the intense, earthy flavor of roasted beets with the refreshing acidity of blood oranges and the subtle sweetness of fresh pear. The addition of crunchy, toasted walnuts and creamy goat cheese creates a contrast of textures — soft, juicy pieces are interrupted by crunch. The dish is finished with a delicate honey-mustard dressing and an optional balsamic glaze for an elegant shine. It is perfect as an impressive appetizer for a party, a light dinner, or as part of a buffet; it looks very attractive due to the contrast of colors: the dark pink of the beets, the intense red/carmine of the oranges, the light creaminess of the cheese, and the green leaves.

Ingredients Used

Ingredients (16)

Servings:
4
  • Red beet 4 szt.
  • Blood orange 2 szt.
  • Pear 1.1 szt.
  • Fennel bulb 200 g
  • Radicchio 150 g
  • Szpinak baby 100 g
  • Soft goat cheese 120 g
  • Walnuts 80 g
  • Extra virgin olive oil 0.3 łyżek
  • wildflower honey 40 g
  • Dijon mustard 20 g
  • Lemon juice 30 ml
  • Sea salt 3 g
  • 🌿 Przyprawy
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Microgreens 30 g
  • Balsamic glaze (optional) 30 g
💰 Szacowany koszt dania: ~53.91 PLN (13.48 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Roasting beets

1

Preheat the oven to 200°C (top-bottom). Wash the beets under running water with a brush, trim the ends and tails, but do not peel them. Wrap each bulb individually in aluminum foil to retain moisture, and place them on a baking sheet lined with parchment paper. Bake for 45-60 minutes depending on size (for a total weight of 600 g, usually 50-55 minutes). Check for doneness by inserting a knife or fork into the thickest part – it should go in smoothly, and the beet should be soft inside.

Ingredients: Red beet
Use a rimmed baking sheet to easily transfer the beets. If the beets are small, the baking time will be closer to 40-45 minutes; large ones may need 60 minutes. Do not uncover them too early – the steam helps retain moisture.

Preparation of fruits and vegetables

2

While the beets are roasting, prepare the oranges, pear, fennel, radicchio, and spinach. Peel the oranges: cut off the top and bottom to expose the flesh, then use a knife to cut away the skin and white pith, following the curves. Next, cut out the segments by slicing along the membranes (the 'supreming' technique) and collect the juice that drips out — we will use it in the dressing. Wash the pear, cut it in half, remove the core, and slice it thinly into half-moons (about 3-4 mm). Drizzle the pear slices with a tablespoon of lemon juice to prevent browning. Cut the fennel in half, remove the tough core, and slice it very thinly into half-moons (use a mandoline or a sharp knife). Cut the radicchio and tear it into bite-sized pieces, and rinse the spinach and dry it in a salad spinner or with a paper towel.

Ingredients: Blood orange, Pear, Fennel bulb, Radicchio, Szpinak baby, Lemon juice
To segment the oranges, use a small, sharp knife; work over a bowl to catch the juice. If you don't have a mandoline, slice thinly with a sharp knife — the movements should be smooth, not crushing.

Dressing

3

In a medium bowl, combine the orange juice (from segmenting) and lemon juice (30 g). Add Dijon mustard (20 g), honey (40 g), and salt (3 g). Use a whisk or fork and vigorously mix while gradually pouring in olive oil (60 g) to create a smooth emulsion (creamy, slightly fluffy dressing). Season with freshly ground pepper (2 g). Taste; the dressing should be balanced: sweet from the honey, sour from the orange and lemon, and slightly spicy from the mustard.

Ingredients: Lemon juice, Blood orange, Dijon mustard, wildflower honey, Extra virgin olive oil, Sea salt, Ground black pepper
Use a small bowl and a whisk or a jar with a lid (in this case, screw it on and shake vigorously). If the dressing separates, add 1-2 g of mustard and mix again.

Toasting nuts

4

In a dry skillet (preferably heavy, cast iron or non-stick), heat it over medium heat. Add the walnuts (80 g) and toast them for 4-6 minutes, stirring every 30 seconds, until you can smell their aroma and see slightly darkened edges. Be careful not to burn them — burnt nuts will be bitter. After toasting, transfer the nuts to a plate to cool, then chop them coarsely with a knife.

Ingredients: Walnuts
Use a wide skillet so that the nuts have contact with the surface. If you want, you can add 2 g of sugar while toasting for a slightly caramelized shine (optional).

Processing and cutting beets

5

Remove the beets from the oven and carefully unwrap the foil (the steam is hot). Set aside for 10 minutes to cool down until they can be handled. Using a paper towel or a knife, peel off the skin — it should come off easily; if it’s stubborn, peel it thinly with a knife. Cut the beets into wedges or slices about 5-7 mm thick to maintain their structure and present nicely on the plate. Check the consistency: when cut, they should be soft but not falling apart.

Ingredients: Red beet
Use protective gloves or a paper towel, as beets can stain your hands. Cut with a sharp knife to avoid crushing the pieces.

Assembly and serving

6

Chill the plates for 5 minutes in the fridge (cold plates enhance the freshness of the salad). On a large platter or four plates, layer baby spinach (about 25 g per serving) and pieces of radicchio. Scatter thin slices of fennel for crunch. Arrange the beet slices in artistic fan shapes or overlapping half-moons, then place orange segments and pear slices in between. Crumble the goat cheese evenly (120 g in total) to create creamy "islands." Sprinkle with chopped, toasted walnuts. Gently drizzle the salad with the prepared dressing — it's best to use a spoon and spread it around the edges, rather than pouring it in the center. Optionally, garnish with microgreens and lightly drizzle with balsamic glaze for shine and additional flavor contrast.

Ingredients: Szpinak baby, Radicchio, Fennel bulb, Red beet, Blood orange, Pear, Soft goat cheese, Walnuts, Microgreens, Balsamic glaze (optional), Lemon juice, Extra virgin olive oil, wildflower honey, Dijon mustard, Sea salt, Ground black pepper
Arrange the ingredients with care — the contrast of colors and heights creates a modern impression. Use kitchen tweezers for precise placement of microgreens. If serving on a platter, leave it challenging for guests to serve themselves to maintain the artistic arrangement.

Final tips

7

Before serving, let the salad sit for 5-10 minutes at room temperature so the dressing can enhance the flavors and the oranges can release their aroma, but no longer — the freshness of the leaves is important. Serve immediately after waiting; the salad tastes best when the beets are slightly warm or at room temperature, and the rest of the ingredients are cold, creating a pleasant contrast.

If you are preparing the salad in advance (max. 2 hours), keep the elements separate: vegetables and fruits in the fridge, dressing in a closed jar, nuts separately. Combine just before serving.

Fun Fact

💡

Beets were known in ancient times and were initially cultivated mainly for their leaves; the root only became popular later. Blood oranges are a natural mutation, whose color developed due to lower temperatures during ripening.

Best for

eleganckie przyjęcie zimowa kolacja świąteczne spotkanie przystawka na bufecie

Tips

🍽️ Serving

Serve on individual cool plates for each portion, use white matte porcelain to highlight the colors of the salad. Pay attention to texture contrast — large pieces of beets and oranges, fine microgreens, and chopped nuts. For the vegetarian version, no changes. For the vegan version, replace honey with maple syrup and use vegan cheese.

🥡 Storage

Store separately: baked and peeled beets in an airtight container for up to 3 days in the fridge; dressing in a jar for up to 5 days; cut fruits and greens are best prepared just before serving. Do not store mixed salad for longer than 4-6 hours, as the leaves will become wilted.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Layered beetroot carpaccio with marinated pear, goat cheese cream, and nut crumble 90 min

Layered beetroot carpaccio with marinated ...

Cold Dishes
Winter salad with roasted beets, massaged kale, pear, and goat cheese 30 min

Winter salad with roasted beets, massaged ...

Cold Dishes
Traditional Winter Salad with Roasted Beetroot, Endive, Pear, and Blue Cheese 90 min

Traditional Winter Salad with Roasted Beet...

Cold Dishes
Modern cold carpaccio of roasted beets and blood oranges with goat cheese cream 90 min

Modern cold carpaccio of roasted beets and...

Cold Dishes
Traditional Autumn Salad with Roasted Pears and Pumpkin 50 min

Traditional Autumn Salad with Roasted Pear...

Salads
Modern winter salad with roasted beets, caramelized pears, and quinoa 70 min

Modern winter salad with roasted beets, ca...

Cold Dishes

Recipe Categories

Cold Dishes
Cold Dishes

Recipes for delicious dishes that can be served cold, perfect for parties and picnics.

See all recipes in this category
Salads
Salads in: Valentine's Day

Fresh and healthy salads that will be a perfect complement to a Valentine's Day dinner.

See all recipes in this category
Reklama