Beetroot salad with goat cheese and honey dressing
2 servings
15 minutes
This Italian salad is a true work of art, combining the deep earthy flavor of beets, the creaminess of goat cheese, and the sweetness of honey dressing. The origins of such ingredient combinations trace back to Mediterranean culinary traditions, where balance of flavors and textures is valued. Caramelized beets soaked in wine vinegar gain an amazing depth of flavor, while walnuts add a crunchy note. The honey-mustard dressing highlights the creamy texture of goat cheese, making each bite rich and vibrant. It’s the perfect dish for those who appreciate gastronomic nuances and seek an elegant yet easy-to-make salad. It can be served as a standalone dish or as a refined side to meat or fish.
1
Boil the beet until cooked, then peel and cut into large cubes.
- Beetroot: 250 g
2
Pour sugar into a deep saucepan and place it over high heat. Stirring with a whisk, bring it to a liquid brown caramel state.
- Sugar: 50 g
3
Add wine vinegar, two tablespoons of water, and a pinch of salt. Bring the mixture to a uniform state. Add beetroot to the caramel and stir to coat with caramel.
- White wine vinegar: 3 tablespoons
- Salt: to taste
4
Whisk together honey, balsamic vinegar, and one tablespoon of olive oil. Add mustard and whisk while gradually pouring in 100 ml of olive oil. Season with salt to taste.
- Honey: 1 tablespoon
- Balsamic vinegar: 1 teaspoon
- Olive oil: 115 ml
- Mustard: 1 teaspoon
- Salt: to taste
5
Water the salad with honey dressing and mix it — preferably with your hands.
- Lamb's lettuce (mache): 25 g
6
Place caramelized beet cubes and large cheese pieces in a deep dish. Finish the presentation with corn leaves and broken walnuts.
- Beetroot: 250 g
- Soft goat cheese: 50 g
- Lamb's lettuce (mache): 25 g
- Shelled walnuts: 25 g
