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Beetroot and Goat Cheese Salad

Valentine's Day Salads 90 min Medium 16 wyświetleń ~21.23 PLN - (0)
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Description

An aromatic salad that combines the sweetness of roasted beets with the creamy tartness of goat cheese, the crunch of walnuts, and the freshness of a mixed greens salad. This elegant, visually appealing dish is perfect for a romantic Valentine's dinner — served on a large plate, it creates a contrast of burgundy beet slices, white cheese, and green salad. The salad can be served as a light lunch, an appetizer to a main course, or a side dish to roasted meat; the dressing made from olive oil, balsamic vinegar, and honey gives it a complex, slightly caramel flavor. The aesthetics of the presentation (evenly arranged beets, crumbled cheese and nuts, delicate thyme leaves) make the dish look exceptional while being simple to prepare for a beginner cook.

Ingredients (11)

Servings:
4
  • Beets (raw) 500 g
  • Goat cheese (soft, e.g. chèvre) 150 g
  • Salad mix (arugula, spinach, iceberg lettuce) 120 g
  • Walnuts (shelled) 60 g
  • Extra virgin olive oil 30 g
  • Balsamic vinegar 30 ml
  • Fresh lemon juice 15 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 1 szczypta
  • ✨ Opcjonalne
  • Honey (optional, can be replaced with maple syrup) 30 g
  • Fresh thyme (optional) 1 pęczek
💰 Szacowany koszt dania: ~21.23 PLN (5.31 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the beets

1

Prepare the beets for roasting: wash them under running water with a vegetable brush, trim the ends (leaves and root), but do not peel the skin. Wrap each beet individually in aluminum foil (to prevent burning and retain juices). If the beets are very large, cut them in half lengthwise. Preheat the oven to 200°C (top and bottom heat, no fan).

Ingredients: Beets (raw)
Use a large baking tray lined with parchment paper. Aluminum foil helps retain juiciness. A common mistake is peeling the beets before roasting — the skin protects the interior and makes peeling easier later.
2

Roast the beets in a preheated oven for 45–60 minutes depending on their size. Check for tenderness after 45 minutes: insert a thin knife or fork into the center of the beet — it should slide in smoothly with no resistance. Once roasted, remove the beets and let them sit for 10–15 minutes until they are cool enough to handle.

Ingredients: Beets (raw)
If you don't have an oven, as an alternative you can boil the beets in salted water for 35–50 minutes — check with a fork. However, the oven brings out the sweetness of the beets.
3

After slightly cooling (10–15 minutes), unwrap the foil and, using an oven mitt or paper towel, grab the beet and rub off the skin — the skin should come off easily. Peel each beet, then slice into thin rounds about 3–4 mm thick (use a sharp knife or vegetable peeler to achieve thin slices). Place the sliced beets on a plate or cutting board to prevent them from becoming too wet underneath.

Ingredients: Beets (raw)
Use a sharp, large knife for even slices; if you're not experienced, use a vegetable peeler to achieve thin slices. A soft, well-roasted beet will cut smoothly and won't fall apart.

Toasting nuts

4

Heat a dry skillet over medium heat. Add the walnuts and toast for 4–6 minutes, stirring with a wooden spoon every 20–30 seconds, until their aroma begins to rise and golden edges appear. Be careful not to burn them — burnt nuts will be bitter. Once removed from the heat, set aside to cool; then roughly chop with a knife.

Ingredients: Walnuts (shelled)
Use a flat pan (diameter 24–28 cm). A common mistake is too high a temperature — the nuts will quickly brown on the outside and remain raw on the inside. If you prefer, you can roast them in the oven for 8–10 minutes at 180°C on a baking sheet.

Preparing the dressing

5

In a medium bowl, pour in olive oil (30 g), balsamic vinegar (30 g), and lemon juice (15 g). If you are using honey (30 g), add it now. Add salt (3 g) and pepper (1 g). Whisk the ingredients vigorously with a whisk or fork for 30–45 seconds until the dressing emulsifies (small droplets of oil should be evenly dispersed in the vinegar). Taste and adjust the seasoning: if the dressing is too sour, add 5–10 g of honey or maple syrup.

Ingredients: Extra virgin olive oil, Balsamic vinegar, Honey (optional, can be replaced with maple syrup), Fresh lemon juice, Salt, Ground black pepper
Use a small bowl and a whisk or a jar with a lid (then close it and shake vigorously). If you are not using honey (vegan version), add 10–15 g of maple syrup. The dressing is ready when the fat and acid form a uniform, slightly milky emulsion.

Salad assembly

6

In a large bowl, gently mix the salad leaves (120 g) with about half of the prepared dressing (approx. 20 g) — do this gently, using your hands to lift the leaves or using two tongs; the goal is for the leaves to be lightly coated, not drenched. Spread the leaves on a large flat plate, evenly arrange the beet slices on top, then crumble the goat cheese (150 g) over it in large pieces.

Ingredients: Salad mix (arugula, spinach, iceberg lettuce), Beets (raw), Goat cheese (soft, e.g. chèvre)
Use a large salad bowl or a plate with a diameter of at least 26 cm for an impressive presentation. Do not add all the dressing at once — the leaves may become soggy. If you want, reserve some dressing to drizzle on the plate when serving.
7

Sprinkle the salad with chopped, toasted walnuts (60 g). Drizzle the remaining dressing (about 10 g) in places where you want to enhance the flavor (e.g., around the cheese and beets). Season with an extra pinch of salt and pepper if needed.

Ingredients: Walnuts (shelled), Balsamic vinegar, Salt, Ground black pepper
Use a teaspoon to carefully drizzle the dressing. Additionally, you can add a bit of reduced balsamic vinegar (glaze) for decorative effect — this is an optional step.

Decoration and serving

8

Gently scatter fresh thyme leaves on top (use small sprigs) — if you are using a bunch of thyme (30 g), pluck off individual leaves. Serve immediately to keep the leaves fresh and crispy. If you prepared the beets earlier, take them out of the fridge 10–15 minutes before serving so they are not too cold.

Ingredients: Fresh thyme (optional)
Use small kitchen scissors to cut the thyme leaves. A common mistake is adding herbs too early — they will lose their aroma and become limp.

Taste test

9

Try one final bite: check the balance of sweetness, acidity, and saltiness. If the salad is too acidic — add a bit of honey (5–10 g) or a little olive oil. If it’s not acidic enough — add a few drops of lemon juice or 5–10 g of balsamic vinegar. After adjusting, gently mix only the parts you seasoned.

Ingredients: Honey (optional, can be replaced with maple syrup), Fresh lemon juice, Balsamic vinegar, Extra virgin olive oil
When adjusting the flavor, remember that goat cheese brings acidity and saltiness — season sparingly. Use a small teaspoon for precise addition of dressing or honey.

Fun Fact

💡

Beets were valued in ancient times — initially, only the leaves were used, and the roots became popular only in the 16th-17th century. Goat cheese has a long tradition in Mediterranean cuisines, where it was combined with root vegetables and nuts.

Best for

Walentynki Romantyczna kolacja Lekki obiad Przystawka na przyjęcie

Tips

🍽️ Serving

Serve the salad immediately after preparation so that the leaves are crisp, the cheese is soft, and the nuts are crunchy. Arrange the beet slices in a fan shape on the plate, place the lettuce leaves and crumbled cheese in the center; drizzling a small amount of dressing directly on the cheese will enhance its flavor. You can serve it with crispy bread (baguette) or croutons with oil and garlic.

🥡 Storage

The salad is best eaten immediately. If necessary, store separately: roasted beets in an airtight container in the fridge for up to 3 days; dressing in a jar for up to 5 days; the salad mix should be kept separately in the fridge for a maximum of 1 day. Combining the ingredients before serving will ensure the best texture. To reheat the beets, use a rack in the oven at 150°C for 8–10 minutes or the microwave for 1–2 minutes, then cool to lukewarm before serving with the salad.

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