Ingredients with Measurements:
- 4 medium-sized beetroots, peeled and cut into wedges
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 4 ounces Ardsallagh soft goat's cheese, crumbled
- 1/4 cup walnuts, toasted and chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
Special equipment needed:
- Baking sheet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a mixing bowl, toss the beetroot wedges with 2 tablespoons of olive oil, salt, and pepper.
3. Spread the beetroot wedges on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized.
4. In a separate mixing bowl, combine the mixed greens, cherry tomatoes, and red onion.
5. In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and 1/4 cup of olive oil to make the dressing.
6. Add the roasted beetroot wedges to the salad and toss with the dressing.
7. Top the salad with crumbled Ardsallagh soft goat's cheese and toasted walnuts.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 320
- Total fat: 24g
- Saturated fat: 6g
- Cholesterol: 15mg
- Sodium: 290mg
- Total carbohydrates: 21g
- Dietary fiber: 4g
- Sugars: 15g
- Protein: 8g
Substitutions for ingredients:
- Mixed greens can be substituted with any leafy greens of your choice.
- Cherry tomatoes can be substituted with grape tomatoes or diced Roma tomatoes.
- Red onion can be substituted with thinly sliced shallots or scallions.
- Ardsallagh soft goat's cheese can be substituted with any soft goat's cheese.
- Walnuts can be substituted with pecans or almonds.
Variations:
- Add sliced avocado for extra creaminess.
- Substitute the roasted beetroot with roasted sweet potato or butternut squash.
- Add sliced grilled chicken or shrimp for extra protein.
Tips and tricks:
- To prevent staining, wear gloves when handling the beetroot.
- To toast the walnuts, spread them on a baking sheet and bake at 350°F for 8-10 minutes or until fragrant and lightly browned.
- The dressing can be made ahead of time and stored in the refrigerator for up to 1 week.
Storage instructions:
- Store 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.
- Arrange the salad ingredients in a colorful and visually appealing way.
Garnishes:
- Garnish with fresh herbs such as parsley or basil.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with a side of crusty bread or garlic bread.
Troubleshooting advice:
- If the beetroot is not tender after roasting, return it to the oven for an additional 5-10 minutes.
Food safety advice:
- Wash all produce thoroughly before using.
- Store leftovers promptly in the refrigerator.
Food history:
- Beetroot has been cultivated since ancient times and was used for medicinal purposes in ancient Greece and Rome.
- Ardsallagh soft goat's cheese is a handmade cheese produced in County Cork, Ireland.
Flavor profiles:
- The roasted beetroot adds a sweet and earthy flavor to the salad, while the Ardsallagh soft goat's cheese adds a tangy and creamy flavor.
- The balsamic dressing adds a sweet and tangy flavor to the salad.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish for dinner.
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Region: Irish