Light English Salad
4 servings
35 minutes
Light English salad is an exquisite combination of roasted vegetables, nuts, and a tangy dressing that delights the eye and palate. Its roots trace back to British cuisine, known for its simplicity and elegance. Tender roasted carrots and beets add natural sweetness to the salad, while arugula and red onion provide a hint of spice. Crunchy walnuts offer textural variety, and feta adds creamy softness. The dressing made from Dijon mustard, honey, and red wine vinegar harmoniously brings all the ingredients together, creating a subtle balance of flavors. This salad works well as a light standalone dish or as an elegant side to meat and fish. A wonderful choice for those who appreciate freshness and natural ingredients.
1
Preheat the oven to 190 degrees.
2
Bake the carrots, peeled and sliced into rounds, for 25-30 minutes after drizzling with olive oil and seasoning with salt.
- Carrot: 300 g
- Olive oil: 3 teaspoons
3
Place walnuts on another baking tray, bake for 5 minutes.
- Walnuts: 50 g
4
Boil and chop the beetroot coarsely, slice a small onion into half rings, and cut the cheese into cubes.
- Beetroot: 300 g
- Red onion: 1 piece
- Feta cheese: 100 g
5
For the dressing, mix mustard, olive oil, honey, and wine vinegar separately.
- Dijon mustard: 1 teaspoon
- Olive oil: 3 teaspoons
- Honey: 1 teaspoon
- Red wine vinegar: 0.5 teaspoon
6
Serve the plates with arugula, on which you will place the ingredients mixed with dressing.
- Rocket (arugula): 200 g
