Modern winter salad with roasted beets, persimmon, mandarin, and goat cheese - photo 1
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Modern winter salad with roasted beets, persimmon, mandarin, and goat cheese

Salads Vegetarian Dishes 60 min Medium 10 wyświetleń ~46.93 PLN - (0)
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Description

An elegant, modern winter salad that combines the earthy flavor of roasted beets with the juicy sweetness of persimmons and mandarins, crunchy walnuts, and creamy goat cheese. The dish is complemented by a bold honey-mustard dressing with a hint of sumac and fresh pomegranate seeds that add color and tartness. This dish is perfect as a light dinner, an impressive appetizer for a party, or as part of a holiday menu — it looks very decorative and delights with contrasts of flavors and textures.

Ingredients (17)

Servings:
4
  • Raw red beet 600 g
  • Kale 200 g
  • Persimmon 1.5 szt.
  • Mandarin (peeled, segments) 3 szt.
  • Pestki granatu 100 g
  • Goat cheese (soft, type chèvre) 150 g
  • Walnuts (shelled) 60 g
  • Extra virgin olive oil 0.2 łyżek
  • Dijon mustard 30 g
  • Honey (liquid) 2 łyżki
  • Freshly squeezed lemon juice 30 ml
  • 🌿 Przyprawy
  • Sumac (spice) 2 łyżeczki
  • Salt 0.1 szczypt
  • Freshly ground black pepper 1 szczypta
  • ✨ Opcjonalne
  • Molasses/pomegranate syrup (optional) 30 g
  • Avocado (optional) 0.8 szt.
  • Microgreens (optional) 30 g
💰 Szacowany koszt dania: ~46.93 PLN (11.73 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Roasted beets

1

Preheat the oven to 200°C (top-bottom). Wash the beets thoroughly under running water, scrub with a vegetable brush, and trim the ends. Wrap each beet individually in a piece of aluminum foil or place all in a covered baking dish. Drizzle with 1 tablespoon of oil (15 g) and lightly salt. Bake for 45–60 minutes depending on size: check with a fork — the beet should be soft when pierced (the fork goes in easily). After baking, let cool for 15–20 minutes, remove the foil, and peel off the skin with your fingers or a knife. Slice into 4–5 mm thick pieces just before serving.

Ingredients: Raw red beet, Extra virgin olive oil, Salt
Use a baking tray or a baking dish. If the beets are smaller, the baking time may be 40 minutes; larger bulbs up to 60 minutes. Baking for too short a time will result in a hard interior — always test with a fork.

Preparing kale

2

Tear off the thick stems of the kale by hand or with a knife, leaving only the leaves. Chop the leaves into pieces about 1 cm wide. Transfer to a large bowl, add 1 tablespoon of olive oil (15 g) and 1 g of salt, then vigorously massage the leaves with your hands for 1.5–2 minutes — the leaves will become darker, softer, and less fibrous. Massaging softens the kale and enhances its flavor.

Ingredients: Kale, Extra virgin olive oil, Salt
Use a large bowl and clean gloves if you want to avoid stains on your hands. If you skip the massaging, the kale will be stiffer and harder to chew.

Preparing the fruits

3

Peel the mandarins, remove the white fibers, and divide them into segments. Cut the persimmon in half and slice it into thin wedges or slices (about 6–8 mm). Be careful not to crush the mandarins while peeling — the best way is to make a cross incision in the skin and gently separate the segments.

Ingredients: Mandarin (peeled, segments), Persimmon
For aesthetics, remove any unsightly membranes from the mandarin segments and dry them with a paper towel to avoid diluting the dressing.

Toasting nuts

4

Heat a dry skillet over medium heat. Add the walnuts and toast for 3–5 minutes, shaking the skillet every 20–30 seconds, until you smell the nutty aroma and see slightly darkened edges. Transfer to a cutting board and let cool, then chop coarsely with a knife.

Ingredients: Walnuts (shelled)
Use a non-stick pan. Don't walk away from the pan — the nuts can burn quickly. If you don't have a pan, you can roast them in the oven at 180°C for 6–8 minutes.

Dressing

5

In a small bowl or jar, combine 30 g of Dijon mustard, 30 g of honey, and 30 ml of lemon juice. Gradually add 30 g of oil (2 tablespoons) and 15 g of oil (1 tablespoon), whisking vigorously or shaking the jar with the lid on until the dressing emulsifies and becomes smooth. Add 4 g of sumac, a pinch of salt (2 g), and freshly ground pepper (1 g). Taste and adjust seasoning — the dressing should be distinctly tangy with a hint of sweetness and a slight earthiness from the sumac.

Ingredients: Dijon mustard, Honey (liquid), Freshly squeezed lemon juice, Extra virgin olive oil, Sumac (spice), Salt, Freshly ground black pepper
Use a jar with a lid if you want to emulsify quickly (screw it on and shake). If the dressing separates, add a teaspoon of water and mix again. Add sumac gradually to avoid overpowering the acidity.

Preparing pomegranate seeds

6

Cut the pomegranate in half. Hold one half over a bowl and tap the outer side with a wooden spoon until the seeds start to fall out. Remove any remnants of the white membrane, which can be bitter. The seeds can also be extracted by hand by immersing the cut half in water — the seeds will sink to the bottom.

Ingredients: Pestki granatu
Make sure to wear an apron and use a cutting board — pomegranate juice stains. If you are buying ready-made seeds, check if they are not soft or fermented.

Salad assembly

7

In a large bowl, combine massaged kale (200 g), slices of roasted beets (600 g), segments of mandarin (300 g), slices of persimmon (300 g), and 60 g of chopped walnuts. Add about 60–80 g of pomegranate seeds (from 100 g). Gently mix the ingredients with a spatula or your hands to avoid crushing the fruit. Then crumble 150 g of goat cheese on top.

Ingredients: Kale, Raw red beet, Mandarin (peeled, segments), Persimmon, Walnuts (shelled), Pestki granatu, Goat cheese (soft, type chèvre)
Use a large bowl and mix gently — you want to keep the shape of the mandarin pieces and not crush the fruit. If the dressing is very thick, dilute it with a teaspoon of water before adding.

Seasoning and Serving

8

Just before serving, drizzle the salad with the prepared dressing — about 45–60 g (3–4 tablespoons) depending on your preference; gently toss to coat the leaves and pieces of vegetables/fruits. Arrange the salad on a platter or individual plates. Sprinkle with the remaining pomegranate seeds, and season with additional pepper and sumac to taste (lightly dust the edge of the plate with sumac for effect). If desired, add slices of avocado (150 g) and microgreens (30 g) as decoration. Finally, you can drizzle with molasses/pomegranate syrup (30 g) for shine and extra tartness (optional).

Ingredients: Molasses/pomegranate syrup (optional), Avocado (optional), Microgreens (optional), Dijon mustard, Honey (liquid), Extra virgin olive oil
Use a slotted spoon or tongs to serve, so you don't pour too much dressing. If you're adding molasses, drizzle it very sparingly — 1–2 ml per serving is enough.

Serving

9

Serve immediately after assembling to keep the leaves crisp and the fruit juicy. The salad can be served as an appetizer (divided into 8 portions) or as a main dish for 3–4 people. When serving, pay attention to the color contrast — dark slices of beet next to bright segments of mandarin and red pomegranate seeds look particularly striking.

Ingredients: Raw red beet, Mandarin (peeled, segments), Pestki granatu, Goat cheese (soft, type chèvre)
Serve on a light plate (white or cream) to make the colors more visible. Do not season too early — the dressing causes the kale to soften and the salad may lose its structure if it sits for too long.

Fun Fact

💡

Beets have been used in Central European kitchens for centuries; combining them with citrus and sumac is a modern technique of contrasting earthiness with acidity — a trend popular in contemporary fusion cuisine.

Best for

kolacja dla gości świąteczne menu przyjęcie koktajlowe

Tips

🍽️ Serving

Serve on a wide platter so that the layers are visible: kale at the bottom, slices of beetroot and fruits on top, sprinkled with nuts and seeds. Serve with a slice of crusty bread or a baguette. For a vegan version, replace goat cheese with creamy tofu and honey with maple syrup.

🥡 Storage

It's best to prepare the salad just before serving. If you need to store it, keep the ingredients separate: roasted beets and prepared dressing in an airtight container in the fridge for up to 3 days; kale, fruits, and nuts should be kept separately and combined just before serving. After longer storage, kale may become soft, and fruits may lose their firmness. Reheating is not recommended — the dish tastes best cold or at room temperature.

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