Ingredients with Measurements:
- 4 medium-sized beets, peeled and chopped into bite-sized pieces
- 2 tablespoons olive oil
- Salt and pepper
- 4 cups land cress, washed and dried
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
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 for 20-25 minutes, or until tender.
4. In a large mixing bowl, combine the roasted beets, land cress, crumbled feta cheese, chopped walnuts, and dried cranberries.
5. In a small mixing bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
6. Drizzle the dressing over the salad and toss to combine.
7. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- 400°F (200°C)
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 20g
- Carbohydrates: 22g
- Protein: 6g
- Fiber: 5g
Substitutions for ingredients:
- Land cress can be substituted with arugula or watercress.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Walnuts can be substituted with pecans or almonds.
- Dried cranberries can be substituted with raisins or chopped dates.
Variations:
- Add sliced avocado or roasted sweet potato for extra creaminess.
- Use maple syrup instead of honey for a vegan version of the dressing.
- Add grilled chicken or shrimp for a more substantial meal.
Tips and tricks:
- To make peeling beets easier, wrap them in aluminum foil and roast them whole for 45-60 minutes, or until tender.
- Make sure to dry the land cress thoroughly to prevent the dressing from becoming watery.
- Toast the walnuts in a dry skillet for a few minutes to enhance their flavor.
Storage instructions:
- Store any 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 the salad on a large platter or individual plates.
- Garnish with additional chopped walnuts and dried cranberries.
Pairings:
- This salad pairs well with grilled chicken or fish.
- Serve with a glass of white wine or sparkling water.
Suggested side dishes:
- Crusty bread or garlic bread.
- Roasted vegetables or a side salad.
Troubleshooting advice:
- If the beets are not tender after 25 minutes, continue roasting them until they are fully cooked.
Food safety advice:
- Make sure to wash the land cress thoroughly to remove any dirt or debris.
- Store the salad in the refrigerator and discard any leftovers after 2 days.
Food history:
- Land cress is a leafy green vegetable that is similar to watercress and has been cultivated since ancient times.
Flavor profiles:
- The sweetness of the roasted beets pairs well with the tangy feta cheese and the nuttiness of the walnuts.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish for dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Tangy, Sweet, Earthy, Bitter, Refreshing