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Beetroot and Goat Cheese Salad

Christmas Eve Dinner Salads 90 min Medium 26 wyświetleń ~21.17 PLN - (0)
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Description

Roasted beet and goat cheese salad is an elegant, colorful option for the Christmas Eve table. The combination of the earthy sweetness of beets, the creamy, slightly tangy texture of goat cheese, peppery arugula, and crunchy nuts creates a wealth of flavors and textures. The dressing made from olive oil, balsamic vinegar, and mustard adds acidity and sweetness that highlights the natural qualities of the beets. The dish looks appealing thanks to the contrast of the burgundy beets, white cheese, and green arugula, making it a great choice as a Christmas appetizer or a light salad for the holiday dinner. It can be served on a large platter as a shareable composition or on individual plates. It stays fresh if the ingredients are stored separately.

Składniki (12)

Servings:
4
  • Beets (raw) 600 g
  • Goat cheese (roll) 150 g
  • Arugula 60 g
  • Red onion 0.5 szt.
  • Olive oil 30 ml
  • Balsamic vinegar 30 ml
  • Dijon mustard 10 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper (ground) 1 szczypta
  • ✨ Opcjonalne
  • Chopped walnuts 50 g
  • Honey 15 ml
  • Fresh thyme 6 g
💰 Szacowany koszt dania: ~21.17 PLN (5.29 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the beets

1

Preheat the oven to 200°C (top-bottom). Thoroughly wash the beets under running water, using a vegetable brush to remove the dirt. Trim the roots and stems thinly (do not cut too close to the bulb). Dry the beets with a paper towel. Wrap each beet individually in aluminum foil so that they are tightly packed (you can also place them on a baking sheet with a tablespoon of oil and cover with foil). Place the beets on the middle rack of the oven and bake for 50–70 minutes depending on their size (smaller ones 40–50 min, larger ones up to 70 min). Check for doneness by inserting a sharp knife or skewer into the largest beet – it should slide in smoothly without resistance.

Ingredients: Beets (raw)
Użyj rękawiczek kuchennych lub szczypiec do wyjmowania folii (gorące). Najlepsza blacha do pieczenia to niska z rantem. Typowy błąd: wyjmowanie buraków z piekarnika za szybko — jeśli są twarde w środku, trzeba dopiec dłużej. Jeżeli masz strach przed zabrudzeniem piekarnika, umieść blachę pod folią.
2

After baking, set the beets aside for about 10–15 minutes to cool enough to handle. Unwrap the foil (be careful of the steam). To easily remove the skin, hold the beet in a kitchen towel and rub the skin with your fingers — it should come off easily; you can also peel it with a knife. Cut the beets into slices about 5–7 mm thick or into cubes ~2 cm — the choice depends on your preference. Transfer the chopped beets to a medium bowl.

Ingredients: Beets (raw)
Użyj ostrego noża i stabilnej deski do krojenia. Jeśli buraki farbują ręce, noś rękawiczki jednorazowe lub natychmiast myj dłonie. Sprawdź, czy w środku nie ma twardych miejsc — wtedy trzeba było dłużej piec.

Sauce

3

Prepare the dressing: in a small bowl, combine olive oil (30 g), balsamic vinegar (30 g), Dijon mustard (10 g), and honey (15 g) — honey is optional; if using, add it now. Add salt (2 g) and pepper (1 g). Whisk the ingredients vigorously with a whisk or fork for 30–45 seconds until the ingredients are combined and a thick emulsion forms. Season to taste — if the dressing is too sharp, add a bit of honey; if too sour, add 5–10 g of oil.

Ingredients: Olive oil, Balsamic vinegar, Dijon mustard, Salt, Black pepper (ground), Honey
Użyj małej miseczki i trzepaczki lub słoika z pokrywką (zakręć i energicznie wstrząśnij). Błąd: dolewanie oliwy od razu za szybko (sos się nie emulguje) — dodawaj cienką strużką i mieszaj energicznie. Jeśli nie masz musztardy Dijon, użyj łagodnej, ale smak się nieco zmieni.

Additions

4

Prepare the toppings: chop the walnuts (50 g) into larger pieces. Heat a dry skillet over medium heat and toast the walnuts for 3–4 minutes, stirring often, until they release their aroma and lightly brown. Transfer them to a plate to prevent burning from residual heat. Slice the red onion (75 g) into very thin half-moons — if you want to mellow the sharpness, place the sliced onion in a bowl of cold water for 5 minutes, then drain.

Ingredients: Red onion, Chopped walnuts
Użyj szerokiej, suchej patelni o średnicy 24–28 cm. Mieszaj często, bo orzechy potrafią się szybko przypalić. Jeśli nie masz suchej patelni, możesz uprażyć orzechy w piekarniku na 180°C przez 6–8 minut.

Assembly and serving

5

On a large platter, spread arugula (60 g) as the base. Evenly distribute the chopped roasted beets on the arugula. Crumble goat cheese (150 g) with your fingers or slice it and arrange it on the beets. Add thin slices of red onion and sprinkle with toasted nuts. Drizzle the prepared dressing evenly over the salad — start with half the amount, taste, and add more if needed. Garnish with fresh thyme (6 g). Serve immediately to keep the arugula crisp.

Ingredients: Beets (raw), Goat cheese (roll), Arugula, Red onion, Olive oil, Balsamic vinegar, Dijon mustard, Salt, Black pepper (ground), Chopped walnuts, Honey, Fresh thyme
Użyj dużego półmiska około 30–35 cm średnicy lub talerzy do serwowania. Jeśli przygotowujesz porcje indywidualne, układaj składniki w tej samej kolejności. Typowy błąd: polanie sałatki zbyt obficie sosem z wyprzedzeniem — rukola stanie się zwiotczała. Lepiej podać sos osobno, jeśli serwujesz wcześniej.

Storage

6

If you are not serving the salad immediately, store the ingredients separately: roasted and chopped beets in an airtight container in the fridge for up to 3 days; the dressing in a jar for up to 5 days; arugula and goat cheese stored separately (arugula wrapped in a paper towel, cheese in an airtight container) for a maximum of 1–2 days. Combining the ingredients before serving gives the best texture. I do not recommend freezing this salad — the texture of the cheese and arugula will deteriorate.

Ingredients: Beets (raw), Goat cheese (roll), Arugula, Olive oil, Balsamic vinegar, Dijon mustard
Użyj szczelnych pojemników z tworzywa lub szkła. Jeśli chcesz przygotować część wcześniej, upiecz buraki dzień wcześniej i przechowuj je schłodzone. Sos dobrze się utrzyma, dobrze nim potrząśnij przed użyciem.

Fun Fact

💡

Beets were valued in ancient times not only as food but also as medicine. In French cuisine, the combination of beets and goat cheese is a classic duo due to the contrast of sweetness and acidity.

Best for

Wigilia Świąteczna kolacja Impreza koktajlowa

Tips

🍽️ Serving

It's best to serve the salad immediately after drizzling with the dressing so that the arugula remains crunchy. Serve on a large platter as a sharing appetizer. For an elegant presentation, layer the ingredients: arugula, beets, cheese, nuts, and drizzle the dressing just before serving. The dressing can also be served separately in a sauceboat.

🥡 Storage

Store ingredients separately: beets in an airtight container for up to 3 days, dressing for 5 days, arugula and cheese preferably separately and use within 1–2 days. Do not freeze. Reheating is not recommended; if you want to serve the beets slightly warm, heat them separately briefly in the oven at 100°C for 5–8 minutes and assemble the salad just before serving.

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