Baked beetroot salad with walnuts and goat cheese
4 servings
60 minutes
This salad of roasted beets with walnuts and goat cheese is a harmonious blend of sweetness, crunchiness, and tenderness. The beets, roasted until soft, reveal their natural caramel flavor that perfectly complements the creamy goat cheese and crunchy nuts roasted with maple syrup. The dressing made from white balsamic vinegar, Dijon mustard, and honey adds a light spiciness to the dish. This recipe is inspired by Italian cuisine where simple natural ingredients are transformed into gastronomic masterpieces. The salad is perfect as a light and elegant dish for dinner or a festive table, creating a balance of flavors and textures that are memorable from the first bite.
1
Preheat the oven to 200 degrees. Wash the beetroot well and place it in a fireproof dish. Bake for about 45 minutes to 1 hour until soft. Cool and peel.
- Beet: 9 pieces
2
Melt the butter in a pan and add the nuts. Roast over medium heat for about 2 minutes, shaking occasionally. Then add maple syrup, season with salt and pepper, and remove from heat.
- Butter: 1 tablespoon
- Peeled walnuts: 130 g
- Maple syrup: 2.5 tablespoons
- Salt: to taste
- Freshly ground black pepper: to taste
3
In a bowl, mix vinegar, mustard, honey, olive oil, finely chopped chives, salt, and pepper.
- White balsamic vinegar: 0.3 glass
- Dijon mustard: 1 teaspoon
- Clover honey: 1 tablespoon
- Olive oil: 0.8 glass
- Chives: 3 tablespoons
- Salt: to taste
- Freshly ground black pepper: to taste
4
Thinly slice the beet into rounds and arrange on 4 plates. Sprinkle with nuts and goat cheese on top. Drizzle with dressing and serve immediately.
- Beet: 9 pieces
- Peeled walnuts: 130 g
- Goat cheese: 90 g