Beetroot and Goat Cheese Salad with Spelt and Honey-Balsamic Dressing - photo 1
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Beetroot and Goat Cheese Salad with Spelt and Honey-Balsamic Dressing

Appetizers Easter Salads 90 min Medium 19 wyświetleń ~28.24 PLN - (0)
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Description

A festive, spring appetizer that combines the sweetness of roasted beets, the creaminess of goat cheese, and the earthy texture of spelt. This dish is inspired by Polish flavors with a twist of spelt instead of traditional rice or bread. Perfect for Easter as a light appetizer before the main course — it pairs well with roasted poultry, smoked fish, or can be enjoyed as a standalone snack. Visually, it presents beautifully: the intense pink of the beets is contrasted by the white of the cheese and the green of arugula, drizzled with a thick honey-balsamic dressing and sprinkled with crunchy nuts.

Ingredients Used

Ingredients (12)

Servings:
4
  • Beets (raw) 600 g
  • Ser kozi 150 g
  • Barley groats 120 g
  • Arugula 100 g
  • Red onion 80 g
  • Balsamic vinegar 30 ml
  • Olive oil 30 ml
  • Lemon 0.4 szt. (~30 g)
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Honey 15 ml
  • Walnuts 50 g
💰 Szacowany koszt dania: ~28.24 PLN (7.06 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Buckwheat

1

Prepare the pearl barley: pour 120 g of dry pearl barley into a sieve and rinse under running water, shaking until the water runs clear. Transfer the grains to a medium pot, add 360 ml of water (a 1:3 ratio of dry pearl barley to water), add 1/2 teaspoon of salt (about 2 g), and bring to a boil with the lid on. Reduce the heat to low and cook for 25–30 minutes, until the grains are tender but chewy (taste every 5 minutes after 20 minutes). Once the pearl barley has absorbed the water and is soft, remove the pot from the heat, let it sit covered for 5 minutes, then fluff with a fork to prevent the grains from sticking together. Set aside to cool.

Ingredients: Barley groats, Salt
Use a pot with a heavy bottom (diameter 18–20 cm) and a lid. If you don't have a measuring cup, remember — the bulgur expands significantly; it's better to prepare precise proportions. Do not overcook the grain - it should be al dente.

Beets

2

Prepare the beets: wash the bulbs with a brush under running water and dry them. You can roast or boil them; roasting brings out more sweetness. Roasting option (recommended): preheat the oven to 200°C (top-bottom). Wrap each beet individually in aluminum foil (to prevent drying out) and place them on a baking sheet. Roast for 45–60 minutes depending on size (check with a fork: a fork inserted should easily go into the center). After removing, set aside to cool, remove the foil, and when they are cool enough to touch, peel the skin off with your fingers or a knife. Cut into wedges or cubes about 2–3 cm.

Use kitchen gloves to take out the baking tray. If you don't have an oven, you can cook the beets in salted water for 30–40 minutes until tender — check with a fork. Roasting gives a more intense flavor and better texture.

Onion and quick marinade

3

Prepare a quick marinade with red onion: peel 80 g of red onion and slice it into thin half-rings. In a small bowl, mix 30 ml of balsamic vinegar with 15 g (optional) of honey or leave it out, add 1/2 teaspoon of freshly squeezed lemon juice (about 10 g) and 1 g of black pepper. Pour the marinade over the sliced onion, gently mix, and set aside for at least 10 minutes — the onion will become less sharp and slightly glossy.

Ingredients: Red onion, Balsamic vinegar, Honey, Lemon, Black pepper
Use a sharp knife and a cutting board. Thin slices are easier to cut when the onion is chilled. If you don't want to use honey, add 1 teaspoon of sugar.

Dressing

4

Prepare the dressing: in a small bowl, combine 30 ml of olive oil, 20 ml of balsamic vinegar (part of the above amount or add extra), 20 g of freshly squeezed lemon juice, and 15 g of honey (optional). Add 2 g of salt and 1 g of freshly ground pepper. Whisk everything together with a fork or whisk until you achieve a smooth, slightly emulsified mixture — it should result in a glossy, slightly thick dressing.

Ingredients: Olive oil, Balsamic vinegar, Lemon, Salt, Black pepper, Honey
Use a small bowl or a jar with a lid (you can mix thoroughly by shaking). Taste the dressing and adjust the acidity/honey to your liking.

Toasting nuts (optional)

5

If you are using walnuts, heat a dry skillet over medium heat. Add 50 g of walnuts and toast for 2–4 minutes, shaking the skillet every few seconds, until the nuts start to smell fragrant and darken slightly. Transfer to a plate to cool, then chop coarsely.

Use a non-stick or cast iron skillet. Be careful — the nuts can burn quickly, so keep an eye on them and stir often. Additionally, you can add nuts to enhance the flavor/texture.

Assembly

6

Assemble the salad: in a large bowl, place the cooled spelt (fluffed with a fork), add the chopped beets, drained pickled onions, and 100 g of arugula. Gently crumble 150 g of goat cheese with your fingers or a knife into smaller pieces and add to the bowl. Drizzle with 2/3 of the prepared dressing and gently mix to avoid mashing the beets or cheese. Transfer to a serving platter, drizzle with the remaining dressing, sprinkle with chopped, toasted walnuts (optional), and season to taste with salt (if needed) and freshly ground pepper.

Ingredients: Barley groats, Red onion, Arugula, Ser kozi, Olive oil, Balsamic vinegar, Salt, Black pepper, Honey
Use a large mixing bowl (diameter 24–28 cm) and two spoons for gentle mixing. Do not mix too vigorously — protect the texture of the cheese and beets. Additionally, you can add walnuts to enhance the flavor/texture.

Serving and finishing touches

7

Serve the salad slightly chilled or at room temperature. Before serving, taste and adjust seasoning with additional salt, drizzle with lemon juice, or add more olive oil if needed. For Easter, serve on a large platter as an appetizer or in small ramekins as individual portions.

Ingredients: Ser kozi, Arugula, Lemon, Olive oil
Use a flat platter for an impressive presentation (diameter 28–32 cm). The salad looks great with fresh arugula leaves on top. Do not store longer than 24 hours with goat cheese (the cheese loses its texture).

Fun Fact

💡

In ancient Poland, beets were used not only as a vegetable but also as a sweetener and dye. The combination of beets with goat cheese connects the long tradition of root vegetables with the more modern, creamy cheese made from goat's milk.

Best for

Wielkanoc świąteczne przyjęcie lekka kolacja

Tips

🍽️ Serving

Serve on a large platter, arranging the beets and cheese decoratively. You can add a few drops of honey on top for a glossy effect. It pairs well with roasted chicken, smoked salmon, or sourdough bread.

🥡 Storage

Store in the refrigerator in an airtight container for up to 24 hours. It's best to add the nuts just before serving to keep them crunchy. If the salad becomes dry, lightly drizzle with oil before serving.

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