Sałatka z dziedzictwa buraka z serem kozim i polewą z orzechów
(Heritage Beetroot and Goat Cheese Salad with Walnut Drizzle)
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kwiecień 28, 2025
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Składniki
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400 grams heritage beetroot
(Use a variety of colours for best visual appeal)
-
150 grams goat cheese
(Fresh chèvre works best)
-
100 grams Mieszanka Sałat
(Includes baby spinach, rocket, and watercress)
-
50 grams Orzechy włoskie
(Podpieczony dla dodatkowego smaku)
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3 tbsp Oliwa z oliwek extra virgin
(For dressing)
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1 tbsp aged balsamic vinegar
(Add a sweet tang to the dressing)
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1 tsp Miód
(Preferably local wildflower honey)
Sól morska, to taste
freshly cracked black pepper, to taste
(Use a variety of colours for best visual appeal)
(Fresh chèvre works best)
(Includes baby spinach, rocket, and watercress)
(Podpieczony dla dodatkowego smaku)
(For dressing)
(Add a sweet tang to the dressing)
(Preferably local wildflower honey)
Wartości odżywcze
- Porcje: 4
- Wielkość porcji: 1 miska (200g)
- Calories: 370 kcal
- Carbohydrates: 18 g
- Protein: 9 g
- Fat: 30 g
- Fiber: 6 g
- Sugar: 10 g
- Sodium: 150 mg
- Cholesterol: 15 mg
- Calcium: 150 mg
- Iron: 2.8 mg
Instrukcje
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1 - Prepare Beetroot:
Wash and trim the beetroot. Boil or roast until tender (about 30 minutes). Let cool, then peel and cut into bite-sized wedges.
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2 - Toast walnuts:
Place walnuts in a dry skillet over medium heat and toast them lightly while stirring until fragrant and slightly browned, about 4-5 minutes. Remove and let cool.
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3 - Make Dressing:
In a small bowl, whisk together the olive oil, aged balsamic vinegar, honey (optional), sea salt, and freshly cracked black pepper until emulsified.
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4 - Assemble Salad:
On a serving plate or bowl, arrange a bed of mixed salad greens. Place beetroot wedges on top. Crumble goat cheese over the salad and scatter toasted walnuts. Drizzle dressing evenly.
Wash and trim the beetroot. Boil or roast until tender (about 30 minutes). Let cool, then peel and cut into bite-sized wedges.
Place walnuts in a dry skillet over medium heat and toast them lightly while stirring until fragrant and slightly browned, about 4-5 minutes. Remove and let cool.
In a small bowl, whisk together the olive oil, aged balsamic vinegar, honey (optional), sea salt, and freshly cracked black pepper until emulsified.
On a serving plate or bowl, arrange a bed of mixed salad greens. Place beetroot wedges on top. Crumble goat cheese over the salad and scatter toasted walnuts. Drizzle dressing evenly.
Więcej o: Sałatka z dziedzictwa buraka z serem kozim i polewą z orzechów
Heritage Beetroot and Goat Cheese Salad
This salad is a celebration of English heritage produce—the jewel-like colors of heritage beetroot paired with creamy goat cheese create a texture and flavor harmony that feels both rustic and refined. The toasted walnuts add a satisfying crunch and a rich, nutty undertone, while a simple dressing of aged balsamic vinegar, olive oil, and a touch of honey brings balanced acidity and subtle sweetness. Heritage beetroots are varieties preserved for their unique colors and flavors, ranging from deep purples to golden yellows, which introduce a stunning visual appeal to the plate.
Traditionally, salads like this capture the essence of seasonality and locality emphasized in English countryside cooking. The recipe offers an easy way to eat clean, vibrant vegetables with protein and healthy fats, fitting naturally into vegetarian and gluten-free diets.
Tips:
- Roasting the beetroot instead of boiling enhances their flavor through caramelization.
- Use fresh goat cheese for smooth creaminess and avoid dry crumbles to maintain texture contrast.
- Toast walnuts just before serving for peak aroma.
- Drizzle only before serving to avoid wilting the greens.
Culturally, beetroot has long held a place in British food traditions, appearing in dishes from soups to pickles, embodying earthy, hearty qualities cherished in colder climates. This salad is both a nod to classical flavors and a modern dish that emphasizes fresh, nutrient-dense eating. Enjoy this at your next lunch or light dinner for a dish that’s colorful, nutritious, and infused with the soul of English culinary heritage.
