Ingredients with Measurements:
- 4 medium-sized beetroots, peeled and sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 2 cups mixed greens
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Place sliced beetroots on a baking sheet and drizzle with olive oil, salt, and pepper.
3. Roast beetroots for 25-30 minutes or until tender.
4. In a small bowl, whisk together balsamic vinegar and olive oil to make the dressing.
5. In a large bowl, toss mixed greens with the dressing.
6. Add roasted beetroots, crumbled feta cheese, and chopped walnuts to the bowl and toss gently.
7. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 230
- Fat: 18g
- Carbohydrates: 12g
- Protein: 6g
- Fiber: 3g
Substitutions for ingredients:
- Goat cheese can be substituted for feta cheese.
- Pecans or almonds can be substituted for walnuts.
- Arugula or spinach can be substituted for mixed greens.
Variations:
- Add sliced avocado or cherry tomatoes for extra flavor.
- Top with grilled chicken or shrimp for a heartier meal.
Tips and tricks:
- To prevent staining, wear gloves while handling beetroots.
- Roasting beetroots brings out their natural sweetness.
- Toasting the walnuts before adding them to the salad enhances their flavor.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve on a large platter for a beautiful presentation.
Garnishes:
- Sprinkle with fresh herbs such as parsley or cilantro.
Pairings:
- This salad pairs well with grilled meats or fish.
Suggested side dishes:
- Serve with a side of crusty bread or garlic bread.
Troubleshooting advice:
- If the beetroots are not tender after 30 minutes, continue roasting until they are soft.
Food safety advice:
- Wash hands and all surfaces thoroughly after handling beetroots to prevent staining.
Food history:
- Beetroots have been cultivated for thousands of years and were used by the ancient Greeks and Romans for their medicinal properties.
Flavor profiles:
- This salad has a sweet and tangy flavor with a nutty crunch.
Serving suggestions:
- Serve as a light lunch or as a side dish for dinner.
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