Ingredients with Measurements:
- 4 medium-sized beets, peeled and chopped into bite-sized pieces
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 cups cress leaves, washed and dried
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
Special equipment needed:
- Baking sheet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a mixing bowl, toss the chopped beets with olive oil, salt, and pepper.
3. Spread the beets in a single layer on a baking sheet and roast in the preheated oven for 20-25 minutes or until tender.
4. In a large mixing bowl, combine the roasted beets, cress leaves, crumbled feta cheese, chopped walnuts, and dried cranberries.
5. In a small bowl, whisk together the balsamic vinegar and honey.
6. Drizzle the balsamic dressing over the salad and toss gently to combine.
7. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 250
- Fat: 16g
- Carbohydrates: 22g
- Protein: 6g
- Fiber: 5g
Substitutions for ingredients:
- Arugula or spinach can be used instead of cress.
- Goat cheese or blue cheese can be used instead of feta cheese.
- Pecans or almonds can be used instead of walnuts.
- Raisins or chopped dates can be used instead of dried cranberries.
Variations:
- Add sliced avocado or grilled chicken for a heartier salad.
- Use roasted sweet potatoes instead of beets.
- Add sliced red onions or cherry tomatoes for extra flavor.
Tips and tricks:
- To make peeling beets easier, wrap them in foil and roast them whole before chopping.
- Toast the walnuts in a dry skillet for a few minutes before adding them to the salad for extra crunch and flavor.
- Make the dressing ahead of time and store it in the fridge for up to a week.
Storage instructions:
- Store any leftover salad in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional cress leaves or chopped herbs.
Garnishes:
- Additional cress leaves or chopped herbs.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with a side of crusty bread or a light soup.
Troubleshooting advice:
- If the beets are not tender after 25 minutes, continue roasting them until they are cooked through.
Food safety advice:
- Wash all produce thoroughly before using.
- Store any leftover salad in the fridge and discard after 2 days.
Food history:
- Beets have been cultivated for thousands of years and were used by the ancient Greeks and Romans for medicinal purposes.
Flavor profiles:
- This salad is sweet, tangy, and nutty with a slight bitterness from the cress.
Serving suggestions:
- Serve as a light lunch or as a side dish with dinner.
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