Joe Roshkovsky
The Ultimate Warm Beetroot & Walnut Salad: A Nutrient-Packed, Earthy Delight
Gather around the kitchen and embark on a culinary journey with a dish inspired by the rustic charm of Eastern European cuisine: the Warm Beetroot & Walnut Salad. Known for its strikingly vibrant color and earthy flavor, beetroot has been a staple in many cultures for its robust taste and health benefits. This salad is not just a feast for the eyes, but also a delightful mix of textures and tastes—perfect as a winter-side dish or a cozy appetizer. Whether served on a chilly evening or at a festive gathering, this dish is sure to impress with its simple elegance and gourmet appeal.
Ingredients:
– 4 medium-sized fresh beets, cleaned and trimmed
– 1 cup walnuts, lightly toasted
– 3 cups mixed greens (such as arugula, spinach, and kale)
– 1/2 cup crumbled feta cheese
– 1 small red onion, thinly sliced
– 3 tablespoons olive oil
– 2 tablespoons balsamic vinegar
– Salt and freshly ground black pepper to taste
– 1 tablespoon honey or maple syrup
– 1 tablespoon fresh lemon juice
– 1 teaspoon Dijon mustard
Instructions:
1. Prepare the Beets:
– Preheat your oven to 400°F (200°C).
– Wrap each beetroot in aluminum foil and place them on a baking sheet. Roast in the oven for about 45 to 60 minutes, or until they are easily pierced with a fork.
– Once cooked, let the beets cool slightly. Carefully peel them by rubbing off the skins with your hands or using a peeler.
2. Toast the Walnuts:
– While the beets are roasting, toast the walnuts in a dry skillet over medium heat for about 5 minutes. Stir occasionally until they are fragrant and lightly golden. Set them aside to cool.
3. Prepare the Dressing:
– In a small bowl, whisk together the olive oil, balsamic vinegar, honey, lemon juice, and Dijon mustard. Add salt and freshly ground black pepper to taste.
4. Assemble the Salad:
– In a large serving bowl, combine the mixed greens and sliced red onion.
– Slice the peeled beets into wedges and add them to the salad.
– Drizzle the dressing over the salad and gently toss until everything is well-coated.
5. Add the Final Touches:
– Top the salad with crumbled feta cheese and the toasted walnuts.
– Give it a final toss and adjust the seasoning if necessary.
Tips and Serving Suggestions:
– Cooking Tip: To avoid stained hands while peeling beets, consider wearing kitchen gloves.
– Flavor Adjustment: For those who prefer a milder onion taste, soak the red onion slices in cold water for about 10 minutes before adding them to the salad.
– Serving Suggestion: This salad pairs wonderfully with a glass of crisp white wine such as Sauvignon Blanc or a light-bodied red like Pinot Noir.
– Storage: If there are any leftovers, store them in an airtight container in the refrigerator for up to two days. However, it’s best enjoyed fresh for the optimal crunch from the greens.
Indulge in the warmth of this colorful beetroot salad, where each bite is a harmonious blend of earthy beets, crunchy walnuts, and creamy feta, all brought together by a tangy dressing. It’s a true testament to simple ingredients creating extraordinary flavors.
