Winter salad with roasted beets, massaged kale, pear, and goat cheese - photo 1
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Winter salad with roasted beets, massaged kale, pear, and goat cheese

Cold Dishes Salads 30 min Easy 63 wyświetleń ~43.01 PLN - (0)
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Description

A creamy cold salad based on sweet, earthy roasted beets, slightly crunchy pecans, delicate goat cheese, and sweet pear. The kale is massaged with olive oil, which breaks down its fibrous structure and gives it a pleasant softness. The honey-mustard dressing with apple cider vinegar brings all the flavors together, creating a harmonious composition: sweetness, acidity, and nutty depth. The dish is visually appealing (the intense burgundy of the beets contrasts with the bright green kale and the white specks of goat cheese), filling yet light—perfect as an appetizer or a light meal in winter. It can be served on its own, with a slice of rye bread, or as a side to roasted meats.

Ingredients (13)

Servings:
4
  • Red beet 4 szt.
  • Pear 1.7 szt.
  • Kale 120 g
  • Goat cheese (fresh) 150 g
  • Roasted pecans 80 g
  • Extra virgin olive oil 0.2 łyżek
  • Honey 30 ml
  • Dijon mustard 15 g
  • Apple cider vinegar 15 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Dried cranberries 50 g
  • Salad mix (arugula/ lamb's lettuce) - optional 100 g
💰 Szacowany koszt dania: ~43.01 PLN (10.75 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the beets

1

Faster method: if you have already roasted beets or they are in a vacuum bag, cut them right away. If not — wash the beets under running water, trim the ends (keep the leaves or cut them off if they are very large), wrap each beet individually in aluminum foil. Preheat the oven to 200°C (top-bottom). Place the wrapped beets on a baking sheet and bake for 35-40 minutes; small beets will be ready in about 30 minutes. Check with a skewer — it should slide smoothly into the center of the beet. After baking, cool for 10 minutes, remove the foil, and peel off the skin (it should come off easily with your fingers or a knife). Cut the beets into slices about 5 mm thick.

Ingredients: Red beet
Use kitchen gloves when unpacking hot beets. If you want to speed up the time, instead of roasting, you can cook the beets in salted water for 25-30 minutes (until tender) or use the microwave: pierce the beets, wrap them in a damp paper towel, and cook for 10-12 minutes depending on their size.

Preparing kale

2

Trim the tough stems of the kale and tear the leaves into bite-sized pieces (~3-4 cm). Place the leaves in a large bowl. Add 1 tablespoon of olive oil (15 g) and a pinch of salt (1 g). Massage the leaves with your hands for 1.5-2 minutes: grab the leaves and rub them vigorously against each other. Softening and darkening of the leaves indicates that they have been properly "massaged" and lost their rawness.

Ingredients: Kale, Extra virgin olive oil, Salt
Use a large metal or glass bowl — the leaves need space to be massaged. Massaging breaks down the fibers and makes the kale tender and less bitter. If you don't have the strength, you can leave the leaves in the bowl with oil for 10 minutes, but massaging gives a better texture.

Dressing

3

In a small bowl or jar, pour in 30 g of olive oil (2 tablespoons), 30 g of honey (2 tablespoons), 15 g of Dijon mustard (1 tablespoon), and 15 g of apple cider vinegar (1 tablespoon). Add 1 g of pepper and 1 g of salt (if you haven't already salted the kale). Whisk vigorously or shake the jar for 20-30 seconds until the dressing becomes smooth and slightly thick. Taste and adjust with an extra pinch of salt or a teaspoon of vinegar if needed.

Ingredients: Extra virgin olive oil, Honey, Dijon mustard, Apple cider vinegar, Salt, Black pepper
Use a small whisk or a jar with a lid (easy emulsification by vigorous shaking). The dressing should be smooth, slightly sticky from the honey, and have balanced acidity.

Preparing the nuts

4

If the pecans are not roasted, toast them in a dry pan over medium heat for 3-4 minutes, shaking the pan frequently or stirring with a wooden spoon, until they become fragrant and slightly darker. Transfer to a plate to cool. Once cooled, gently break into smaller pieces.

Ingredients: Roasted pecans
Use a pan with a diameter of 24-26 cm. Be careful — the nuts can burn quickly. Roasting brings out the aroma and adds crunchiness.

Slicing the pear and preparing the toppings

5

Wash the pear, cut it in half, remove the seeds with a spoon or knife, and slice it into thin wedges or slices about 4 mm thick. Cut or crumble the goat cheese into small pieces (balls or crumbled cheese). If you are using dried cranberries or salad mix, prepare them now (drain if the dried cranberries are in syrup).

Ingredients: Pear, Goat cheese (fresh), Dried cranberries, Salad mix (arugula/ lamb's lettuce) - optional
Use a sharp knife to cut the pear, and a spatula or cheese knife will work best for the goat cheese to make nice pieces.

Salad assembly

6

In a large salad bowl, combine the massaged kale (120 g) and optionally the mixed greens (if using). Drizzle 2/3 of the prepared dressing (save some for possible seasoning) and gently toss with a fork or two spoons for 15-20 seconds to coat the leaves with the dressing. Arrange the roasted beet slices (spread evenly) on top, along with the pear slices and crumbled goat cheese. Sprinkle with toasted pecans and optionally dried cranberries. Finally, drizzle with the remaining dressing to taste and season with freshly ground pepper.

Ingredients: Kale, Salad mix (arugula/ lamb's lettuce) - optional, Red beet, Pear, Goat cheese (fresh), Roasted pecans, Dried cranberries
Use a large wide serving spoon, stir gently to avoid mashing the beets and pear. Leave some cheese and nuts for decoration on top — it enhances the dish's appearance.

Finishing and serving

7

Before serving, check the taste — you may want to add a bit of salt or more vinegar/honey to adjust the acidity and sweetness. Serve immediately, garnishing with the last pieces of goat cheese and a few whole pecans for visual effect. The salad pairs wonderfully with a slice of fresh bread or thin toasts.

Ingredients: Goat cheese (fresh), Roasted pecans, Extra virgin olive oil, Honey, Dijon mustard, Apple cider vinegar
Use a flat plate for serving — the salad looks better arranged than in a deep bowl. If you prepare it in advance, store the dressing separately and add it just before serving.

Fun Fact

💡

In the northern European countries, roasted beets have long been paired with goat cheeses — the contrast of the sweet, earthy beet and the slightly tangy goat cheese creates a classic, rustic combination. Massaging tough leaves (like kale) has become popular thanks to health kitchens for improving texture and flavor.

Best for

lekka kolacja zimowa przystawka na świątecznym stole spotkanie ze znajomymi

Tips

🍽️ Serving

Serve the salad on flat plates, sprinkling the top with additional pecans and a few drops of good olive oil. For a more elegant version, add thin slices of fresh fennel or a few leaves of fresh mint. Serve with dark bread or crispy croutons.

🥡 Storage

Store the dressing separately in a sealed jar for up to 3 days in the refrigerator. The assembled salad (with dressing) is best consumed within 6-8 hours; if you prepare the ingredients separately, you can store them in containers in the refrigerator for up to 48 hours (beets and nuts separately, kale in a separate container). Avoid long storage after adding the dressing — the leaves will become wilted.

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