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Beetroot and Goat Cheese Salad - photo 1
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Beetroot and Goat Cheese Salad

Pikantne Christmas Eve Dinner Salads 45 min Medium 21 wyświetleń ~19.66 PLN - (0)
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Description

A bold salad combining sweet, earthy roasted or boiled beets with creamy goat cheese, crunchy walnuts, and arugula. The dressing made from olive oil, balsamic vinegar, and mustard adds a pleasant acidity, while the optional hint of honey rounds out the flavor - a perfect combination for the Christmas Eve table. The dish visually attracts with the intense, ruby color of the beets, the white of the cheese, and the green of the arugula; it pairs wonderfully with crispy bread and a light white wine. The salad works well as an elegant appetizer during Christmas Eve, but also as a side dish for lunch or a simple dinner.

Składniki (13)

Servings:
4
  • Beets (cooked or roasted) 600 g
  • Goat cheese (soft, type chèvre) 150 g
  • Arugula (or salad mix) 100 g
  • Extra virgin olive oil 0.2 łyżek
  • Balsamic vinegar 20 ml
  • Dijon mustard 10 g
  • Garlic 1 ząbek
  • Lemon juice 15 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 1 szczypta
  • ✨ Opcjonalne
  • Walnuts 60 g
  • Honey (optional) 15 g
  • Fresh herbs (thyme or parsley) - optional 10 g
💰 Szacowany koszt dania: ~19.66 PLN (4.92 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the beets

1

If you are using raw beets: wash them under running water with a brush, trim the ends (you can save the leaves for another dish), and dry. You have two options: boiling or roasting. Boiling: place the beets in a large pot, cover with cold water so that the water covers them, add 1 teaspoon of salt (about 5 g), bring to a boil, then cook over medium heat for 40-60 minutes (time depends on size; smaller ones 30-40 minutes). Check with a fork — it should go into the beet smoothly without resistance. Roasting: preheat the oven to 200°C, wrap each beet in aluminum foil or place in a baking dish with a little olive oil, roast for 45-60 minutes until soft (fork test). After cooking/roasting, set aside to cool for 15-20 minutes.

Ingredients: Beets (cooked or roasted)
Use a large pot with a lid for boiling or a baking tray and foil for baking. Check for tenderness with a fork; if the fork meets resistance, continue cooking/baking. Do not peel the beets before baking (the skin protects and prevents drying out).
2

When the beets are cool enough to touch, peel them: use a thin knife to cut off the ends, then slide the skin off with your fingers or with the knife. After peeling, place the beets on a cutting board and cut them into even pieces: slices about 0.5-1 cm thick or cubes about 1 cm — choose the shape according to your preference. Try to cut evenly for a consistent look and texture.

Ingredients: Beets (cooked or roasted)
Use a sharp knife and a stable cutting board. If the beet still stains your hands, wear disposable gloves. Even pieces ensure even distribution of the dressing and a nice visual effect.

Toasting nuts

3

In a dry pan (preferably non-stick), toast the walnuts for 3-5 minutes over medium heat, stirring every few seconds with a wooden spoon, until they start to release their aroma and darken slightly. Remove from heat immediately to prevent burning. Once cooled, break the nuts into smaller pieces by hand — not into flour, we want to have noticeable pieces.

Ingredients: Walnuts
Use a medium skillet (24-28 cm). If you prefer, you can roast the nuts in the oven for 6-8 minutes at 180°C. Be careful, as the nuts can burn quickly — if you smell a burnt odor, remove from heat immediately.

Sauce

4

Prepare the dressing: pour olive oil (30 ml) and balsamic vinegar (20 ml) into a small bowl. Add Dijon mustard (10 g), lemon juice (15 ml), finely pressed garlic clove (5 g), and honey (15 g) if using. Season thoroughly with 3 g of salt and 1 g of freshly ground pepper. Whisk the ingredients vigorously with a fork or whisk for about 30-60 seconds until an emulsion forms (the mixture should be smooth, slightly shiny, and have a uniform consistency). Taste and adjust the salt, acidity (more vinegar or juice), or sweetness (more honey) if necessary.

Ingredients: Extra virgin olive oil, Balsamic vinegar, Dijon mustard, Lemon juice, Garlic, Honey (optional), Salt, Ground black pepper
Use a small bowl or a jar with a lid (you can close it and shake it vigorously to achieve an emulsion). If the dressing has separated, whisk it again for 10-15 seconds. This is a key step to achieving the flavor of the salad.

Assembly and serving

5

On a large plate or serving dish, spread the arugula (100 g) as a base. Evenly distribute the chopped beets on the arugula. Using teaspoons, crumble the goat cheese (150 g) over the salad — leave some cheese on top for decoration. Sprinkle with toasted walnuts. Drizzle the prepared dressing in a thin stream (first half, mix gently, then add the rest if needed), and mix very gently with two large spoons for 30-60 seconds, so that the arugula and beets are lightly coated, but the greens do not wilt.

Ingredients: Arugula (or salad mix), Beets (cooked or roasted), Goat cheese (soft, type chèvre), Walnuts, Extra virgin olive oil, Balsamic vinegar, Dijon mustard, Lemon juice, Salt, Ground black pepper
Use a large flat spoon and a fork or two spoons for mixing. Don't pour all the dressing at once — it's better to add less and add more if needed. Mix gently to avoid crushing the beets and dissolving all the cheese.

Finishing

6

Finally, sprinkle the salad with freshly chopped herbs (10 g) — parsley or thyme leaves. If you like, add a few drops of oil on top and a final pinch of freshly ground pepper. Set the salad aside for 5-10 minutes in a cool place (not in the fridge) to let the flavors meld — at the same time, the arugula should not sit in the dressing for too long to avoid wilting.

Ingredients: Fresh herbs (thyme or parsley) - optional, Ground black pepper, Extra virgin olive oil
For decoration, use a small teaspoon to precisely distribute the cheese. Let it sit for a few minutes to intensify the aromas, but do not keep it longer than 20 minutes before serving.

Serving

7

Serve the salad on chilled plates as a Christmas appetizer. It is best served immediately after preparation so that the arugula is crisp and the cheese is creamy. It pairs well with thin slices of crispy bread or toast.

Ingredients: Arugula (or salad mix), Goat cheese (soft, type chèvre)
Use a large flat plate or platter to maintain an attractive arrangement of the ingredients. If you are preparing the salad in advance, store the ingredients separately (arugula and dressing separately) and combine just before serving.

Fun Fact

💡

Beets have been present in Mediterranean cuisine since ancient times as both a medicinal and culinary vegetable; the combination of beetroot and goat cheese is a classic pairing of contrasts — the sweetness and earthiness of the beet with the tangy-creamy note of the cheese.

Best for

Wigilia Święta Bożego Narodzenia Przyjęcia rodzinne

Tips

🍽️ Serving

Serve on a flat platter, allowing some cheese and nuts to remain on top for visual effect. Serve with crispy bread (baguette, rye bread) or toast. For a more festive version, add a bit of orange zest (finely grated) and a few drops of good balsamic vinegar on top.

🥡 Storage

The salad is best consumed within 24 hours. Store in the refrigerator in an airtight container; if prepared in advance, keep the arugula and dressing separate (up to 3 days for the dressing in the refrigerator). After cooling, the dressing may thicken — mix before serving. Avoid keeping the arugula in the dressing for a long time, as it will wilt.

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