Winter salad with roasted beets, blood oranges, goat cheese, and caramelized nuts - photo 1
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Winter salad with roasted beets, blood oranges, goat cheese, and caramelized nuts

Salads Vegetarian Dishes 60 min Medium 10 wyświetleń ~35.71 PLN - (0)
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Description

A modern, seasonal salad that combines the sweet-earthy depth of roasted beets with the aromatic acidity of blood oranges, creamy goat cheese, and crunchy caramelized nuts. The addition of juicy pomegranate seeds and fresh kale/arugula leaves adds contrast in colors and textures: the intense red of the beets and pomegranate, the orange segments of the citrus, and the white pieces of cheese create a stunning composition. I recommend serving it as an appetizer for an elegant dinner, a light lunch, or as a dish for a gathering — it pairs wonderfully with crispy bread and a glass of white wine with pronounced acidity. The salad delights both in flavor (sweet-sour-salty) and aesthetics — perfect when you want to impress your guests with a modern, seasonal dish.

Ingredients (14)

Servings:
4
  • Beets 600 g
  • Salad mix (baby kale and arugula) 120 g
  • Blood oranges (segments) 2 szt.
  • Pestki granatu 120 g
  • Goat cheese (soft) 100 g
  • Walnuts 80 g
  • Honey 30 ml
  • Dijon mustard 15 g
  • Extra virgin olive oil 0.3 łyżek
  • Lemon juice 20 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Fresh mint 1 pęczek
  • Seed mix (pumpkin, sunflower) 30 g
💰 Szacowany koszt dania: ~35.71 PLN (8.93 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the beets under cold running water with a vegetable brush, trim the roots and cut the stems so that about 1 cm of the stem remains (this prevents excessive juice from leaking out during roasting). Peel and rinse the oranges; prepare a bowl of ice-cold water for any pomegranate seed cleaning. Make sure all ingredients are dry – moisture interferes with the caramelization of the nuts.

Ingredients: Beets, Blood oranges (segments), Pestki granatu
Use a soft vegetable brush and a cutting board with a groove for juices. A water spray or paper towel for drying. Do not peel the beets before roasting — the skin protects the flesh and preserves the flavor.

Roasting beets

2

Preheat the oven to 200°C (top-bottom). Wrap each beet individually in aluminum foil or place it in a baking dish and cover. Bake in the middle of the oven for 45–60 minutes depending on the size of the beets. After 45 minutes, check the softness with a wooden stick or pin — it should go in easily, without resistance. If the stick goes in with difficulty, bake for another 10–15 minutes.

Ingredients: Beets
Use kitchen gloves to take out the hot beets. A baking tray with a rim or a baking dish is best. To check for tenderness, use a long toothpick or a skewer. After baking, let the beets rest for 15 minutes to cool slightly — the skin will come off more easily.

Cooling and peeling beets

3

Remove the roasted beets and set aside for 15 minutes to cool. When they are cool enough to handle, peel off the skin using your fingers or a knife with a glove or cloth — the skin should come off easily. Slice the beets diagonally into pieces about 6–8 mm thick or into quarters if they are smaller. Use a sharp knife while cutting to achieve clean slices.

Ingredients: Beets
Use rubber gloves if you don't want your hands stained with beet juice. A large cutting board is best; hold the beet steady with your nail or tongs to avoid slipping.

Filleting an orange

4

Peel the oranges: cut off both ends of the fruit, place the fruit on a cutting board, and slice off the skin and the white albedo from top to bottom with a knife, cutting deeply downwards. Then, holding the orange over a bowl, cut out the segments with a knife, guiding the blade along both sides of the thin membrane of each section to release the flesh. Collect the juices in the bowl — you can use them for dressing.

Ingredients: Blood oranges (segments)
Use a sharp, narrow knife to fillet the citrus. Collect the juice in a separate bowl, do not spill it — it will enrich the dressing. Be careful when trimming to avoid cutting your fingers.

Toasting and caramelizing nuts

5

In a medium skillet (preferably heavy, non-stick), heat it over medium heat for 1–2 minutes. Add the walnuts and toast them dry for 2–3 minutes, stirring until they become fragrant. Reduce the heat to low, add the honey, and stir for 3–4 minutes until the nuts are coated with a shiny, sticky glaze — be careful not to burn the honey. Transfer them to a sheet of parchment paper, spreading them out to cool and harden.

Ingredients: Walnuts, Honey
Use a wooden spatula for stirring and a pan with a diameter of 20–24 cm. The temperature should be moderate — if the honey starts to smoke, the heat is too high and you will burn the nuts. For easier cleaning of the pan, add a little water after removing the nuts and heat it to dissolve the burnt remnants.

Preparing the dressing

6

In a small bowl, pour in the orange juice, lemon juice (20 ml), add Dijon mustard (15 g), 15 g of honey (if you want a sweeter dressing — use more orange juice from the filleting), 50 g of olive oil, a pinch of salt (2 g), and pepper (1 g). Whisk everything vigorously with a fork or whisk for about 30–45 seconds until you achieve an emulsion (the dressing should be smooth and slightly thickened). Taste and adjust with more lemon juice or salt if needed.

Ingredients: Lemon juice, Dijon mustard, Honey, Extra virgin olive oil, Salt, Black pepper, Blood oranges (segments)
Use a small bowl and a whisk or a jar with a lid — you can shake the jar for 20 seconds to achieve a stable emulsion. The dressing should have a clear balance of acidity and sweetness — if it is too sour, add 5–10 g of honey; if too sweet, add a few drops of lemon juice.

Salad Assembly

7

On a large flat plate or serving dish, spread the salad mix (120 g) as a base. On the lettuce, aesthetically arrange the slices of roasted beets evenly, leaving space for the orange segments. Place the orange segments along the beets, sprinkle with pomegranate seeds (120 g) and crumbled goat cheese (100 g) evenly on top. Scatter the cooled caramelized nuts (80 g) and optionally sprinkle with the seed mix (30 g) and torn fresh mint (30 g) if using. Drizzle with the dressing made earlier — first half the amount, gently toss, taste, and if necessary finish by drizzling with the rest.

Ingredients: Salad mix (baby kale and arugula), Beets, Blood oranges (segments), Pestki granatu, Goat cheese (soft), Walnuts, Seed mix (pumpkin, sunflower), Fresh mint, Honey, Extra virgin olive oil, Dijon mustard
Use a large spoon and salad tongs for gentle mixing to avoid crushing the orange fillet or beets. When adding cheese, use a teaspoon for controlled crumbling.

Seasoning and serving

8

After drizzling with dressing, check the taste: add a pinch of salt or a bit of lemon juice if the salad needs a boost of acidity. Serve immediately to keep the caramelized nuts crunchy and the lettuce leaves fresh. Provide extra dressing on the table in a small bowl.

Ingredients: Salt, Lemon juice, Extra virgin olive oil
It's best to serve the salad at room temperature — cold beets straight from the oven can cool down the leaves. Use flat white plates to highlight the colors of the dish.

Fun Fact

💡

Combining roasted vegetables with citrus is a tradition in the cuisines of the Mediterranean basin — the acidity of citrus enhances the natural sweetness of roasted roots.

Best for

kolacja dla gości przyjęcie zimowe lekki lunch

Tips

🍽️ Serving

Serve on a large light-colored platter to highlight the color contrast. Serve with thinly sliced baguette or crispy croutons. If serving in advance, keep the dressing separate and dress just before serving to prevent the lettuce leaves from wilting.

🥡 Storage

It is best to consume the salad immediately. Store the roasted beets separately in the refrigerator for up to 3 days in an airtight container. The caramelized nuts can be stored in a dry place for up to 5 days in a closed container. The dressing can be stored in the refrigerator for up to 3 days; it is advisable to mix it or slightly warm it to room temperature before use.

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