Beetroot salad with walnuts and goat cheese
Votes: 5
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This recipe transforms humble, yet filling and healthy beets into a sophisticated appetizer. Sliced boiled beets are combined with savory salad greens, walnuts, and goat cheese in a vinaigrette, creating an incredible bouquet of flavors. Let the beets marinate in the dressing for a few minutes before adding the remaining ingredients.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g beetroot tubers, tops removed
- 2 tablespoons red wine vinegar
- 1/3 cup extra-virgin olive oil
- 0.5 cups walnuts
- 1 bunch arugula, trimmed ends and leaves torn
- Half a medium bunch of escarole, torn into pieces
- 110 g goat cheese (preferably aged), crumbled
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Recipes with similar ingredients: beet, walnuts, goat cheese, wine vinegar, escarole salad, arugula
Cooking the dish according to the recipe:
- Place the beets in a saucepan, cover completely with water, and season generously with salt. Bring to a boil over high heat and simmer until the beets are tender when pierced with a fork, about 20 minutes.
- When the beets are cool enough to handle, peel them. The skin should slide off with gentle pressure from your fingers. If it doesn't, scrape off any stuck-on bits with a knife. Cut each beet into bite-sized pieces.
- In a large bowl, combine vinegar, salt, and black pepper to taste. Whisk in olive oil in a steady stream until the dressing is smooth. Add the sliced beets to the dressing; let marinate for at least 15 minutes or up to 2 hours.
- Preheat oven to 350°F (175°C). Place the nuts on a baking sheet and toast, stirring once, until golden brown, about 8 minutes. Let cool.
- Toss the arugula and escarole with the beets and divide among 4 plates. Sprinkle with toasted walnuts and crumbled goat cheese. Serve.
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