Baked Beetroot Salad with Arugula, Swiss Chard and Goat Cheese
4 servings
120 minutes
This Italian salad is a refined combination of the earthy flavor of roasted beets, peppery arugula, tender Swiss chard, and creamy goat cheese. Its roots lie in Mediterranean culinary traditions where fresh, natural ingredients fully reveal their aromas. Roasted beets acquire a caramelized sweetness that harmoniously complements the slight bitterness of the greens and the softness of the goat cheese. Dressed with olive oil and white balsamic vinegar, this salad becomes a true masterpiece on your table. It is perfect as a light lunch, elegant appetizer, or accompaniment to main dishes. Especially delightful in spring and summer when fresh greens are at their juiciest.
1
In a bowl, mix olive oil, vinegar, oregano, salt, and pepper.
- Olive oil: 0.3 glass
- White balsamic vinegar: 5 tablespoon
- Dried oregano: 1 tablespoon
- Sea salt: to taste
- Freshly ground black pepper: to taste
2
Preheat the oven to 190 degrees. Place the beetroot in a fireproof dish and drizzle with half of the olive oil. Cover with foil and bake for about 1.5 hours until tender. Cool and peel. Cut into small cubes.
- Beetroot: 4 pieces
- Olive oil: 0.3 glass
3
Arrange the lettuce leaves on a plate, top with beetroot and thinly sliced onion. Drizzle with dressing and sprinkle with goat cheese.
- Mixed salad leaves: 4 glasss
- Beetroot: 4 pieces
- Red onion: 1 head
- Goat cheese: 100 g
