A light, spring salad combining tangy sorrel, sweet roasted beetroot, and creamy goat cheese — perfect as a healthy appetizer for New Year's Eve or a light dinner. The dish is based on seasonal Polish ingredients: young sorrel adds freshness and a pleasant tartness, roasted beetroot brings earthy sweetness and a nice color, while goat cheese contrasts with its creamy texture. The salad is best served with a simple vinaigrette made from rapeseed oil and lemon juice; for variety, you can add toasted walnuts or quick, slightly tart rhubarb. The dish has an visually appealing composition — green leaves, burgundy beetroot, and white pieces of cheese — as well as balanced flavors: acidity, sweetness, and creaminess.
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Preheat the oven to 200°C (top-bottom). Wash the beets under running water with a kitchen brush, cut the leaves off close to the root (leaving a bit of the stem will prevent juice from leaking). Do not peel the beets before roasting. Pat dry with a paper towel.
Brush the beets with a little canola oil (about 1 tablespoon spread with a brush) and place them on a baking sheet. Bake for about 45–60 minutes depending on their size: check carefully by inserting a knife into the thickest part – the knife should slide in smoothly without resistance. If you like, wrap each beet in aluminum foil before baking; this will make them juicier.
After baking, remove the beets and let them cool for 10–15 minutes (they will be easier to peel). Once cooled, rub the skin off with a paper towel or use a knife — it should come off easily. Cut the beets into slices about 5–7 mm thick or into wedges if they are smaller.
Prepare the vinaigrette: pour canola oil (30 g) into a bowl, add mustard (15 g), lemon juice (30 ml), honey (15 g) if using, and salt (2 g) and pepper (1 g). Whisk vigorously with a whisk or fork for about 20–30 seconds until the sauce becomes slightly emulsified (it should have a uniform, slightly creamy consistency).
If you are using rhubarb: slice it into thin half-moons (3–4 mm). In a small bowl, mix 1 tablespoon of lemon juice with 1 teaspoon of honey (optional) and pour it over the rhubarb, set aside for 5–10 minutes — it will become slightly pickled and reduce the bitterness. Drain before serving.
Thoroughly wash the sorrel under cold water and dry it in a salad spinner or carefully dry it with paper towels. Remove the tough stems if they are thick. In a large bowl, place the sorrel leaves (200 g), add the chopped beets, and gently crumble the goat cheese with your hands into small pieces over the salad or slice it.
Just before serving, drizzle the salad with the prepared vinaigrette (first add half, mix gently, and taste). Add the toasted walnuts (30 g) if using, and optionally the drained rhubarb. Gently mix everything with spoons to avoid crushing the beets or destroying the structure of the cheese.
Transfer the salad to plates (or one large bowl). On top, arrange additional pieces of goat cheese and sprinkle with freshly ground pepper. Serve immediately so that the leaves remain crisp and the beet doesn't have time to soften from the dressing.
Sorrel has been popular in Polish cuisine for centuries — in the 19th century, it was often used in soups and sauces. Its tangy flavor pairs wonderfully with rich cheeses, which is why it is traditionally served with dairy products.
Serve the salad immediately after mixing to keep the sorrel leaves crisp. For a heartier version, add a portion of roasted chicken breast or a handful of cooked toasted buckwheat. Young mint or dill leaves work well for decoration.
Salads with leaves are best consumed immediately. Store roasted beets and dressing separately in the fridge for up to 2 days (beets in an airtight container), goat cheese for up to 3 days. Combined ingredients will last in the fridge for a maximum of 6–8 hours, as the leaves will become wilted.
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