Traditional Winter Salad with Roasted Beets, Celery, and Oranges with Goat Cheese - photo 1
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Traditional Winter Salad with Roasted Beets, Celery, and Oranges with Goat Cheese

Cold Dishes Salads Regional Cuisine of Poland 90 min Medium 10 wyświetleń ~45.72 PLN - (0)
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Description

A bold, traditional salad for cold days that combines sweet, earthy roasted beets and celery with juicy orange segments, creamy goat cheese, and crunchy nuts. This dish comes from regions where root vegetables are a staple on the table in winter; here they are presented in a light, balanced composition with a honey-mustard dressing. The salad has a beautiful contrast of colors: the deep red of the beet, the light slices of celery, the orange segments, and the white cheese, making it very visually appealing. It works wonderfully as an appetizer on a holiday table, an elegant option for a winter gathering, or a light lunch; serve chilled on a large platter with fresh watercress or greens.

Ingredients (12)

Servings:
4
  • Beets 700 g
  • Celeriac 400 g
  • Oranges 2 szt.
  • Goat cheese (soft) 120 g
  • Honey 30 ml
  • Dijon mustard 30 g
  • Extra virgin olive oil 0.3 łyżek
  • Balsamic vinegar 30 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Pecan nuts 60 g
  • Watercress 1 pęczek
💰 Szacowany koszt dania: ~45.72 PLN (11.43 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Wash the beets under running water using a vegetable brush to remove the dirt. Dry with a paper towel. Trim the leaves and long ends, leaving about 1 cm of the stem (to prevent juice from leaking during baking). Peel the celeriac: cut off the top and bottom, then use a knife to remove the tough outer skin. Cut the celeriac into slices about 5-7 mm thick for even roasting.

Ingredients: Beets, Celeriac
Use a vegetable brush and a sharp knife. The cutting board should be stable (place a damp cloth under the board). Do not peel the beets before roasting; the skin helps retain moisture.

Baking

2

Preheat the oven to 200°C with the convection function (if there is no convection, set it to 220°C). Prepare two baking trays: one for the beets and one for the celery. Wrap the beets individually in aluminum foil or place them in a baking dish, drizzle with 1 tablespoon of olive oil, and sprinkle with a pinch of salt. Arrange the celery on a tray lined with baking paper, drizzle with 2 tablespoons of olive oil, and sprinkle with a little salt. Place the beets in the oven on the middle rack and bake for 50-60 minutes (depending on size) – check with a fork: it should go into the beet easily, like into soft butter. Bake the celery for 30-35 minutes until it has a golden edge and is soft in the middle.

Ingredients: Beets, Celeriac, Extra virgin olive oil, Salt
Use kitchen gloves and a rimmed baking sheet. If the beets are small, the baking time will be reduced to 35-45 minutes. Do not bake the vegetables together on the same sheet – the celery will brown faster and may become bitter from the beet juices.

Cooling and peeling

3

After baking, remove the beets and celery from the oven. Allow them to cool to a touch-safe temperature (about 20-30 minutes). Unwrap the beets from the foil and, using a paper towel or kitchen gloves, peel off the skin – it should come off easily. Slice the roasted beets into thin rounds (about 3-4 mm) using a sharp knife or mandoline. Also, slice the celery into thin half-moons of similar thickness.

Ingredients: Beets, Celeriac
Use a sharp knife or mandoline (with a safe handle/pusher). If the beets are hot, do not peel them by hand without gloves - they can stain your skin.

Preparing the oranges

4

Peel the oranges: cut off the top and bottom to create a stable base. Use a knife to trim the skin and the white part (albedo), following the shape of the fruit. Hold it steady and slice the orange along the sides, exposing the flesh. Then, using the knife, cut along the membranes to remove the segments (supremes) between the membranes, resulting in clean pieces without membranes. Collect the juice that accumulates in a bowl – you can use it later to lightly season the dressing if you want a more citrusy flavor.

Ingredients: Oranges
Use a sharp, narrow filleting knife. Work over a bowl to catch the juice and any possible pulp remnants. If you don't feel confident with filleting, you can slice the oranges into thin rounds.

Dressing

5

In a medium-sized bowl, place Dijon mustard (30 g) and honey (30 g). Add balsamic vinegar (30 g) and mix thoroughly with a fork until the ingredients combine into a smooth mixture. Then, while continuously stirring, slowly drizzle in olive oil (60 g) in a thin stream to create an emulsion (a smooth, slightly thick sauce). Season with salt (3 g) and pepper (2 g) to taste. If the dressing is too thick, add a teaspoon of orange juice (collected earlier). Taste and adjust the proportions: add more honey if it's too sour, or more mustard if it's too sweet.

Ingredients: Dijon mustard, Honey, Balsamic vinegar, Extra virgin olive oil, Salt, Black pepper, Oranges
Use a small bowl and a whisk or fork. Emulsifying (combining fat with a watery ingredient) requires slowly pouring in the oil while continuously mixing. If you prefer, you can use a jar with a lid and shake vigorously for 20-30 seconds.

Roasting nuts

6

In a dry, medium skillet, toast the pecans (60 g) for 4-5 minutes over medium heat, shaking the pan or stirring with a wooden spoon frequently, until fragrant and slightly darker. Be careful not to burn them – the process goes quickly. Once removed from heat, transfer to a plate to stop the cooking process.

Ingredients: Pecan nuts
Use a non-stick pan and a wooden or silicone spatula. If you have them, chop the nuts into larger pieces after roasting - they will 'crunch' better in the salad. Additionally, you can add pecans to enhance the flavor/texture.

Salad assembly

7

On a large flat platter, arrange the slices of roasted beets in slightly overlapping fan shapes. Between them, place the slices of celery. On top and between the layers, arrange the orange fillets (supremes). Crumble the goat cheese evenly over the salad (you can use a spoon to gently crumble the cheese). Sprinkle with toasted pecans. Finally, add fresh watercress loosely scattered on top.

Ingredients: Beets, Celeriac, Oranges, Goat cheese (soft), Pecan nuts, Watercress
Use a wide spatula to transfer the slices and arrange them nicely. Assemble just before serving to maintain the crunchiness of the nuts and the freshness of the watercress. If the cheese is very hard, slice it instead of crumbling.

Seasoning and serving

8

Just before serving, drizzle the prepared dressing evenly over the salad – use 2-3 tablespoons of dressing (or more to taste), spreading it in a thin stream across the entire surface. Let the salad sit in the fridge for 10-15 minutes to allow the flavors to meld, but no longer than 1 hour (the vegetables will start to release juice). Serve on chilled plates, garnished with an extra sprig of watercress in the center.

Ingredients: Balsamic vinegar, Extra virgin olive oil, Dijon mustard, Honey
Use a spoon to drizzle the dressing or a small squeeze bottle for precision. Do not drown the salad in too much dressing — the dressing should complement, not dominate.

Fun Fact

💡

Beets have been cultivated in Europe since ancient times; their leaves were once used as a vegetable, while the root was only valued later. Winter salads combine root vegetables with citrus fruits, creating a balance between sweetness and acidity in the cooler months.

Best for

Świąteczne przyjęcia Zimowe obiady Przystawka na rodzinne spotkania

Tips

🍽️ Serving

Serve the salad slightly chilled (about 10-15 minutes in the fridge) on a large platter, so guests can serve themselves beautifully. The salad pairs well with crispy dark bread or a baguette. You can serve a glass of light white wine (e.g., Sauvignon Blanc) or mulled cider alongside.

🥡 Storage

Store separately: baked and chopped vegetables in an airtight container for up to 3 days in the fridge; dressing separately for up to 7 days. Do not store the combined salad for longer than 24 hours, as the oranges and beets will release juice, altering the texture. Reheating is not recommended; serve cold.

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