Ingredients with Measurements:
- 2 medium-sized beetroots, peeled and sliced thinly
- 1/2 cup of fresh cicely leaves, washed and chopped
- 1/4 cup of crumbled feta cheese
- 1/4 cup of chopped walnuts
- 1/4 cup of olive oil
- 2 tablespoons of balsamic vinegar
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Place the sliced beetroots on a baking sheet and drizzle with olive oil. Season with salt and pepper.
3. Roast the beetroots in the oven for 20-25 minutes or until they are tender.
4. In a mixing bowl, combine the roasted beetroots, chopped cicely leaves, crumbled feta cheese, and chopped walnuts.
5. In a separate bowl, whisk together the olive oil and balsamic vinegar to make the dressing.
6. Pour the dressing over the salad and toss gently to combine.
7. Season with additional salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 220
- Total fat: 18g
- Saturated fat: 4g
- Cholesterol: 13mg
- Sodium: 250mg
- Total carbohydrates: 11g
- Dietary fiber: 3g
- Sugars: 7g
- Protein: 5g
Substitutions for ingredients:
- If cicely is not available, you can substitute it with parsley or dill.
- You can substitute feta cheese with goat cheese or blue cheese.
- If you are allergic to walnuts, you can use pecans or almonds instead.
Variations:
- You can add sliced red onions or cherry tomatoes to the salad for extra flavor and color.
- For a sweeter salad, you can add sliced apples or pears.
- You can also add cooked quinoa or couscous to the salad to make it more filling.
Tips and tricks:
- To make slicing the beetroots easier, use a mandoline or a sharp knife.
- To prevent the beetroots from staining your hands, wear gloves while handling them.
- You can roast the beetroots ahead of time and store them in the fridge until you are ready to make the salad.
Storage instructions:
- You can store the salad in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- This salad is best served cold, so there is no need to reheat it.
Presentation ideas:
- Serve the salad on a bed of lettuce or arugula for a more elegant presentation.
- You can also sprinkle some additional chopped cicely leaves on top of the salad for garnish.
Garnishes:
- Chopped cicely leaves
- Crumbled feta cheese
- Chopped walnuts
Pairings:
- This salad pairs well with grilled chicken or fish.
- You can also serve it as a side dish with roasted vegetables or a quiche.
Suggested side dishes:
- Roasted vegetables
- Quiche
- Grilled chicken or fish
Troubleshooting advice:
- If the beetroots are not tender after 25 minutes of roasting, you can put them back in the oven for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash the cicely leaves thoroughly before using them in the salad.
- Store the salad in the fridge to prevent bacterial growth.
Food history:
- Cicely is an herb that has been used in cooking for centuries. It was believed to have medicinal properties and was used to treat various ailments.
Flavor profiles:
- The beetroots add a sweet and earthy flavor to the salad, while the cicely leaves add a fresh and slightly sweet flavor. The feta cheese adds a salty and tangy flavor, and the walnuts add a nutty crunch.
Serving suggestions:
- Serve the salad as a light lunch or as a side dish with your favorite main course.
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Taste: Tangy, Sweet, Earthy, Refreshing