We love this stylized salad that balances taste and presentation. This salad, perfect for September, is not only delicious but also makes for an impressive dish perfect for dinner parties or special occasions.
Beetroot and Goat Cheese Salad with Candied Walnuts
Ingredients
For the Salad: 3 medium beetroots, roasted and sliced
100g goat cheese, crumbled
Mixed greens (arugula, spinach, etc.)
1 small red onion, thinly sliced
1/4 cup candied walnuts
1/4 cup pomegranate seeds
For the Dressing:
1/4 cup extra virgin olive oil
2 tbsp balsamic vinegar
1 tsp honey
Salt and pepper to taste
Roasting the Beets:
Preheat the oven to 200°C (400°F).
Wash the beetroots thoroughly, wrap them in aluminum foil, and roast in the oven for about 45-60 minutes until they are tender. Let them cool, then peel and slice thinly.
Preparing the Candied Walnuts:
In a small saucepan over medium heat, add 1/4 cup of sugar and 1 tablespoon of water.
Once the sugar has dissolved, add 1/4 cup of walnuts and stir to coat.
Spread the walnuts on parchment paper to cool and harden.
Making the Dressing:
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until well combined.
Assembling the Salad:
On a large serving platter, arrange a bed of mixed greens. Evenly distribute the beetroot slices over the greens. Add the red onion, goat cheese, candied walnuts, and pomegranate seeds.
Presentation Tips:
Drizzle the dressing over the salad just before serving.
Use a white or light-colored platter to make the vibrant colors of the salad stand out.
Arrange the beetroot slices in a circular pattern for a visually appealing look.
Sprinkle the goat cheese and pomegranate seeds last to add pops of color on top.