Warm salad with baked beetroot
6 servings
20 minutes
Warm salad with roasted beets is a refined dish of European cuisine, harmoniously combining the sweetness of roasted beets, the tenderness of sautéed vegetables, and the crunch of cashews. The history of this salad is rooted in the traditions of using seasonal vegetables and experimenting with textures and flavors. Roasted beets fill the dish with natural sweetness while arugula adds a fresh spiciness. Honey and balsamic vinegar create a sophisticated caramelized dressing that highlights the depth of flavor. This salad can be served as a warm appetizer or light dinner; it pairs wonderfully with baked fish or soft cheeses. An ideal choice for lovers of healthy and delicious food, it delights the eye and awakens the appetite with its vibrant color and rich aroma.
1
Wash the beetroot, wrap it in foil, and send it to a preheated oven at 200 degrees for 1.5–2 hours.
- Beetroot: 2 pieces
2
In heated olive oil, add sliced onion, chopped tomato, and zucchini (zucchini should be peeled and seeded). After 5 minutes of frying, add balsamic vinegar and a spoon of honey, and fry for another 10 minutes.
- Olive oil: 15 ml
- Sweet red onion: 0.5 piece
- Tomatoes: 2 pieces
- Zucchini: 1 piece
- Balsamic vinegar: 10 ml
- Honey: 1 teaspoon
3
Roast the cashews in a dry pan for 5 minutes.
- Roasted cashews: 50 g
4
Chop the beetroot and arugula, mix with sautéed vegetables, and sprinkle with chopped nuts.
- Beetroot: 2 pieces
- Rocket (arugula): 1 bunch
- Roasted cashews: 50 g
