Salad with baked beetroot, feta and pumpkin oil
2 servings
30 minutes
Salad with roasted beetroot, feta cheese, and pumpkin oil is a harmony of flavors and textures that combines sweet caramelized beetroot, delicate feta cheese, and the nutty hint of pumpkin oil. This dish is inspired by Russian cuisine where beetroot holds a special place; its combination with cheese and nuts adds depth to the salad's flavor. The dressing with balsamic vinegar, honey, and mustard adds zest while balancing the sweetness and saltiness of the components. This salad is suitable as a light dinner or an elegant appetizer for a festive table. It is not only delicious but also healthy since beetroot is rich in antioxidants while nuts and pumpkin oil provide essential healthy fats. Exquisite, nutritious, and easy to prepare – this salad will adorn any table.
1
Preheat the oven to 200 degrees. Peel the beetroot and cut each into equal wedges. Don't cut too thinly, as the beetroot may dry out too much. Place in a baking dish, drizzle with olive oil, season with salt and pepper, and bake for 20-25 minutes until done.
- Beet: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
2
Wash and dry the salad and greens, chop and place in a deep bowl. Mix all the dressing ingredients: vinegar, honey, mustard, oil, salt, and garlic (crushed) and pour over the salad leaves.
- Green salad: 1 bunch
- Beet tops: 1 bunch
- Balsamic vinegar: 1 teaspoon
- Honey: 1 teaspoon
- Mustard: 1 teaspoon
- Pumpkin seed oil: 1 tablespoon
- Salt: to taste
- Garlic: 1 clove
3
Heat the pan and quickly roast the nuts without adding oil.
- Pine nuts: 30 g
4
Arrange the salad on plates, place feta, beetroot, and nuts, and sprinkle with oregano.
- Feta cheese: 50 g
- Beet: 2 pieces
- Pine nuts: 30 g
- Oregano: to taste