Ingredients with Measurements:
- 4 medium-sized beets, peeled and cut into small cubes
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 cups paracress leaves, washed and dried
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/4 cup olive oil
Special equipment needed:
- Baking sheet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Toss the cubed beets with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
3. Roast the beets in the oven for 20-25 minutes or until tender.
4. In a mixing bowl, combine the paracress leaves, crumbled feta cheese, chopped walnuts, and dried cranberries.
5. In a separate mixing bowl, whisk together the balsamic vinegar, honey, and 1/4 cup of olive oil to make the dressing.
6. Once the beets are done roasting, let them cool for a few minutes before adding them to the salad.
7. Drizzle the dressing over the salad and toss to combine.
8. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 280
Fat per serving: 20g
Carbohydrates per serving: 20g
Protein per serving: 7g
Substitutions for ingredients:
- Paracress leaves can be substituted with arugula or baby spinach.
- 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.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add sliced avocado or grilled chicken for extra protein.
- Substitute the roasted beets with roasted sweet potatoes or butternut squash.
- Add sliced red onions or cherry tomatoes for extra flavor.
Tips and tricks:
- To make peeling the beets easier, boil them for 10-15 minutes before peeling.
- Make sure to dry the paracress leaves thoroughly to prevent the dressing from becoming watery.
- Toast the walnuts in a dry pan for a few minutes to enhance their flavor.
Storage instructions:
Leftover salad can be stored 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 in individual bowls. Garnish with additional chopped walnuts and dried cranberries.
Garnishes:
Chopped walnuts and dried cranberries.
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 for a complete meal.
Troubleshooting advice:
If the dressing is too thick, add a splash of water to thin it out. If the dressing is too thin, add more olive oil.
Food safety advice:
Make sure to wash the paracress leaves thoroughly before using them in the salad.
Food history:
Paracress, also known as the toothache plant, is a herb that is native to South America. It has a unique flavor that is similar to Szechuan pepper and causes a tingling sensation in the mouth.
Flavor profiles:
This salad has a combination of sweet and savory flavors, with the roasted beets adding a slightly earthy taste and the feta cheese adding a salty tang.
Serving suggestions:
Serve this salad as a light lunch or as a side dish for dinner.
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