Winter salad with roasted beets, oranges, pomegranate, and goat cheese - photo 1
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Winter salad with roasted beets, oranges, pomegranate, and goat cheese

Wegetariańskie Salads Vegetarian Dishes 50 min Medium 11 wyświetleń ~39.85 PLN - (0)
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Description

A colorful, seasonal salad perfect for winter days — it combines sweet, earthy roasted beets, juicy orange segments, crunchy walnuts, and creamy goat cheese. The addition of arugula and a spicy honey-mustard dressing balances the flavors, while pomegranate seeds introduce a striking visual contrast and a pleasant tartness. The salad works well as a light dinner, an appetizer on a holiday table, or as part of a winter buffet. Highlights: intense colors (deep red beets, bright orange segments, green arugula, white cheese pieces), varied texture (softness of the beets and cheese vs. the crunchiness of the nuts and pomegranate), and a balanced sweet-sour taste with a subtle hint of spicy mustard.

Ingredients (13)

Servings:
4
  • Beetroot (raw) 600 g
  • Orange 1.5 szt.
  • Goat cheese (soft cheese) 150 g
  • Arugula 120 g
  • Honey (liquid) 2 łyżki
  • Dijon mustard 15 g
  • Extra virgin olive oil 4 łyżki
  • Balsamic vinegar 15 ml
  • Sea salt 2 g
  • Lemon (juice and zest) 1 szt.
  • 🌿 Przyprawy
  • Black pepper (freshly ground) 1 szczypta
  • ✨ Opcjonalne
  • Walnuts 80 g
  • Pomegranate seeds (arils) 100 g
💰 Szacowany koszt dania: ~39.85 PLN (9.96 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Roasting beets

1

Preheat the oven to 200°C (top-bottom) or 180°C with fan. Wash the beets under running water, trim the leaves (leave about 1 cm of the stem to prevent juice from leaking) and remove any small roots. If the beets are very large, cut them in half. Pat dry with a paper towel.

Ingredients: Beetroot (raw), Extra virgin olive oil
Use a baking tray lined with aluminum foil or parchment paper; you can use the foil to wrap the beets, which will help them soften faster. Wear gloves when handling the beets to avoid staining your hands.
2

Drizzle the beets with a small amount of oil (about 15 g from the total oil), rub with salt (1 pinch), and wrap each one individually in foil. Place on a baking sheet and bake for 45–55 minutes (time depends on size). Check every 40 minutes – pierce the largest beet with a fork; the fork should go in smoothly, with no resistance.

Ingredients: Beetroot (raw), Sea salt, Extra virgin olive oil
If you are using a convection oven, check the beets after 45 minutes. Do not remove the foil immediately after taking them out of the oven — the steam will help separate the skin, making the beets easier to peel.

Peeling and chopping beets

3

After baking, let the beets rest for 10–15 minutes until they are cool enough to handle. Remove the foil and rub the beets with a paper towel or cut off the skin with a knife; the skin should come off easily. Slice the beets into pieces about 5–7 mm thick or into quarters if they were smaller — the shape depends on presentation.

Ingredients: Beetroot (raw)
Use a sharp knife and a cutting board. If the beets stain your hands significantly, peel them under cold running water or wear gloves.

Preparing the dressing

4

In a medium bowl, squeeze the juice of a lemon (juice from about 1 lemon). Add balsamic vinegar (15 g), Dijon mustard (15 g), honey (30 g), 1 pinch of salt, and 1 pinch of freshly ground pepper. Mix vigorously with a spoon or a small whisk, then slowly drizzle in the olive oil (60 g) in a thin stream, while continuously mixing until a smooth, slightly thick emulsion forms. Taste and adjust seasoning as needed (more honey for sweetness, more vinegar for sharpness).

Ingredients: Lemon (juice and zest), Balsamic vinegar, Dijon mustard, Honey (liquid), Extra virgin olive oil, Sea salt, Black pepper (freshly ground)
For the emulsion, use a small bowl and a whisk or a jar with a lid — if using a jar, close it and shake vigorously for 20–30 seconds to achieve a stable emulsion. Do not pour the oil too quickly, as the dressing will separate.

Preparation of toppings

5

In a dry skillet (medium size), toast the walnuts (80 g) for 3–4 minutes over medium heat, stirring frequently — they should release their aroma and lightly brown, but not burn. Transfer to a plate to cool. If using pomegranate — cut the fruit in half and extract the seeds or use ready-made seeds (100 g).

Ingredients: Walnuts, Pomegranate seeds (arils)
Use a non-stick or cast iron skillet, being careful not to burn the nuts — burnt nuts will be bitter. After toasting, set the nuts aside immediately to stop them from cooking further on the hot skillet.

Supreming an orange

6

Peel the oranges (300 g) with a sharp knife, removing the skin and the white part (albedo). Hold the fruit in one hand and cut out the segments between the membranes — slide the knife along the membranes to release the individual fillets. Collect the segments over a bowl to catch the juice (you can add it to the dressing).

Ingredients: Orange
Use a small, sharp, curved filleting knife or a regular small knife. Supreming will give the salad an aesthetic appearance — the segments should be free of internal membranes.

Salad Assembly

7

On a large platter or on plates, arrange arugula (120 g) as a base. Evenly place slices or quarters of roasted beets, add orange segments and pomegranate seeds (optional). Tear or cut goat cheese into pieces and scatter on top. Sprinkle with toasted walnuts (optional). Drizzle the salad evenly with the prepared dressing (about 3–4 tablespoons for the whole, depending on preference). If you have some orange or lemon juice left, you can add a bit for extra freshness.

Ingredients: Arugula, Beetroot (raw), Orange, Goat cheese (soft cheese), Pomegranate seeds (arils), Walnuts, Honey (liquid), Extra virgin olive oil
Use tweezers or two spoons to elegantly arrange the ingredients. Gradually add the dressing and gently mix with your hands or two large spoons to avoid crushing the pieces of orange and cheese.

Finishing and serving

8

Before serving, finely grate the zest of a lemon (a little zest) over the salad for aroma, add freshly ground pepper and — if you like — an extra drop of olive oil. Serve immediately to keep the arugula crunchy.

Ingredients: Lemon (juice and zest), Black pepper (freshly ground), Extra virgin olive oil
If you are preparing the salad in advance, keep the dressing separate and combine it no more than 10–15 minutes before serving, so the leaves do not wilt. You can use a few whole nuts and some pomegranate seeds on top for decoration.

Fun Fact

💡

Beets have been eaten since ancient times — the Romans used them not only as food but also as medicine and an aphrodisiac. Pomegranate, on the other hand, has symbolized fertility and abundance for centuries, which is why it often appears in holiday and New Year's dishes.

Best for

kolacja w zimowy wieczór świąteczny stół przyjęcie dla gości

Tips

🍽️ Serving

Serve the salad on a dark platter (e.g., graphite or black ceramic) — the contrast of the colors of beetroot, orange, and pomegranate will be more striking. Serve immediately after drizzling with dressing. For an elegant presentation, arrange the ingredients asymmetrically — for example, place a strip of beetroot next to strips of orange.

🥡 Storage

The salad is best enjoyed fresh. If you need to prepare it in advance, store the ingredients separately: arugula and chopped beets in a sealed container in the fridge for up to 24 hours; dressing in a jar for up to 3 days; nuts should be stored separately in an airtight container. Once combined, serve within 1 hour.

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