Ingredients with Measurements:
- 4 medium-sized beetroots, peeled and diced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- Salt and pepper to taste
- 4 cups mixed greens
- 1/2 cup crumbled goat's cheese
- 1/4 cup chopped walnuts
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, combine the diced beetroots, olive oil, balsamic vinegar, honey, salt, and pepper. Mix well.
3. Spread the beetroot mixture on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender.
4. In a large mixing bowl, combine the mixed greens, roasted beetroot, crumbled goat's cheese, and chopped walnuts. Toss well.
5. Serve the salad immediately.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
This recipe serves 4.
Nutritional information:
Calories per serving: 250
Total fat: 18g
Saturated fat: 5g
Cholesterol: 15mg
Sodium: 220mg
Total carbohydrate: 18g
Dietary fiber: 4g
Total sugars: 13g
Protein: 7g
Substitutions for ingredients:
- Instead of goat's cheese, you can use feta cheese or blue cheese.
- Instead of walnuts, you can use pecans or almonds.
Variations:
- Add sliced avocado for extra creaminess.
- Add sliced grilled chicken or shrimp for extra protein.
- Add sliced apples or pears for extra sweetness.
Tips and tricks:
- To make peeling the beetroots easier, you can wrap them in foil and roast them whole in the oven for 1 hour, or until tender.
- You can make the roasted beetroot ahead of time and store it in the fridge for up to 3 days.
- To make the salad more filling, you can add cooked quinoa or brown rice.
Storage instructions:
Leftover salad can be stored 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 extra crumbled goat's cheese and chopped walnuts.
Garnishes:
Extra crumbled goat's cheese and chopped walnuts.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested side dishes:
Serve this salad with a side of crusty bread or a bowl of soup.
Troubleshooting advice:
- If the beetroot is not tender after 25-30 minutes in the oven, continue roasting it until it is.
- If the salad is too dry, add more olive oil or balsamic vinegar to taste.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the salad.
- Store leftover salad in the fridge and do not leave it at room temperature for more than 2 hours.
Food history:
Beetroot has been cultivated since ancient times and was used for medicinal purposes in the Middle Ages. It is a popular ingredient in Eastern European and Mediterranean cuisine.
Flavor profiles:
This salad has a sweet and tangy flavor from the roasted beetroot, balsamic vinegar, and honey, and a creamy and salty flavor from the goat's cheese.
Serving suggestions:
Serve this salad as a light lunch or as a side dish for dinner.
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