Recipe for: Grilled beets with goat cheese and arugula - photo 1
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Recipe for: Grilled beets with goat cheese and arugula

Pikantne Salads Appetizers 35 min Medium 7 wyświetleń ~34.25 PLN - (0)
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Description

A modern, spring salad combining sweet, earthy grilled beets with creamy goat cheese and fresh arugula. The dish balances warm, slightly caramelized pieces of beet with a cool, tangy dressing made from wine vinegar and lemon. The addition of crunchy walnuts and an optional hint of honey creates a contrast of textures and flavors. This elegant yet simple-to-prepare appetizer or light lunch is perfect for spring gatherings — it pairs wonderfully with rustic bread or as a side to roasted duck. Visually appealing: the intense burgundy color of the beets, white creamy cheese, and green arugula.

Ingredients Used

Ingredients (12)

Servings:
4
  • Beets (raw) 800 g
  • Ser kozi 200 g
  • Arugula 100 g
  • Rapeseed oil 30 g
  • Wine vinegar 30 ml
  • Mustard 15 g
  • Garlic 1 ząbek (~5 g)
  • Lemon 0.4 szt. (~30 g)
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Walnuts 60 g
  • Honey 30 ml
💰 Szacowany koszt dania: ~34.25 PLN (8.56 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the beets

1

Trim all the leaves off the beets (you can save them for soup), and scrub the skin thoroughly under running water with a vegetable brush. Place the beets in a heavy-bottomed pot and cover them completely with cold water. Add 1 pinch of salt (1 g). Bring to a boil over high heat, then reduce the heat to medium and cook for 20–25 minutes (for a 200 g beet) — check with a fork: if the fork goes into the beet with slight resistance, they are done; if there is a lot of resistance, cook for another 5–10 minutes.

Ingredients: Salt
Use a large pot with a lid. Do not peel the beets before cooking — they will retain their flavor and color. Check for tenderness with a fork every 5–7 minutes after the 15th minute.
2

Drain the hot beets and rinse them with cold water or immerse them in a bowl of ice-cold water for 2 minutes to stop the cooking process. Once they are cool enough to handle, peel the skin off with your fingers or a small knife — it should come off easily. Cut each beet into thick slices about 5 mm thick on a cutting board. Try to make the slices of similar thickness so they grill evenly.

Use a sharp kitchen knife or a mandoline set to 4–5 mm (if you have one). Peeling by hand after cooling is faster than peeling raw.

Sauce

3

In a bowl, combine canola oil (30 g), wine vinegar (30 g), mustard (15 g), lemon juice (about 30 g), and a clove of garlic pressed through a garlic press (5 g). If you are using honey (optional), add 30 g. Season with 2 g of black pepper and 2 g of salt (you can save some salt for sprinkling on the plate). Whisk vigorously with a whisk or fork until the dressing becomes slightly emulsified and shiny (about 30–45 seconds). Taste and adjust the balance: more vinegar for acidity, honey for sweetness.

Ingredients: Rapeseed oil, Wine vinegar, Mustard, Lemon, Garlic, Honey, Black pepper, Salt
Use a small bowl and a manual whisk or fork. The dressing should be slightly thick and shiny — if it separates, add another tablespoon of oil and mix again.

Grilling

4

Preheat a grill pan over medium-high heat for 3–4 minutes — the surface should be very hot (sprinkle a little water: the droplets should sizzle and evaporate quickly). Lightly brush the beet slices with canola oil using a spoon or brush. Arrange the slices in a single layer on the pan, without overlapping. Grill for 3–4 minutes on one side until clear dark stripes appear and the edges caramelize slightly, then flip and grill for another 3–4 minutes. The beets are ready when they have clear stripes, the edges are soft but not falling apart, and the center is gently tender.

Ingredients: Rapeseed oil
The best is a cast iron or non-stick grill pan (diameter larger than 26 cm). Use a spatula for flipping. If you don't have a grill pan, you can use a regular pan or an outdoor grill; on the outdoor grill, grill over medium heat for 4–5 minutes per side.

Additions

5

If you are using walnuts (optional), toast them in a dry pan for 2–3 minutes over medium heat, stirring until you can smell the nutty aroma and they take on a light golden color. After toasting, transfer them to a cutting board and chop coarsely or leave them whole for decoration.

Be careful, the nuts can burn quickly — stir every few seconds. Use a metal spatula or scraper for mixing.

Assembly

6

On a large platter, spread the arugula (100 g) evenly as a base. Layer warm slices of grilled beetroot on top in slightly overlapping layers. Drizzle the prepared dressing evenly over the top (save about 3/4 of the dressing for later). Crumble the goat cheese (200 g) with your fingers on top into irregular pieces to create a contrast of textures. Sprinkle with toasted walnuts (if using). Additionally, drizzle the remaining dressing just before serving and lightly season with freshly ground pepper.

Ingredients: Arugula, Ser kozi, Rapeseed oil, Wine vinegar, Mustard, Lemon, Black pepper, Salt
Use a wide platter or a flat plate with a diameter of at least 28 cm. Goat cheese crumbles easily — keep it in the fridge until the last moment to maintain its structure.

Serving

7

Serve the salad immediately while the beets are still slightly warm — this will enhance the flavor of the goat cheese and dressing. You can serve it with fresh rye bread or crispy croutons on the side. If you want to serve it as a side dish to a main course, serve it alongside roasted meat or grilled duck.

Ingredients: Ser kozi, Arugula
Use kitchen tongs to elegantly arrange the slices on a plate. Serve at a slightly warm or room temperature — cold beets lose some of their aroma.

Fun Fact

💡

In traditional Polish cuisine, beets were used in both soups and salads; grilling them and pairing them with goat cheese is a modern twist that highlights the contrast of flavors and textures.

Best for

kolacja we dwoje wiosenne przyjęcie przystawka na imprezie

Tips

🍽️ Serving

Serve the salad on a large, flat plate to highlight the colors. Allow some of the beets to be slightly warm — this will gently soften the goat cheese. Finish the plate with freshly ground pepper and lemon zest for freshness. As an alternative to arugula, use a mix of young leaves (sorrel + spinach).

🥡 Storage

Press the salad leftovers into an airtight container and store in the refrigerator for up to 2 days. Keep the dressing separate to avoid wilting the arugula. Gently reheat the beet slices in a pan for 1–2 minutes on each side before serving again.

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