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Beet and Nut Salad

Christmas Eve Dinner Appetizers 90 min Medium 16 wyświetleń ~23.28 PLN - (0)
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Description

Aromatic salad of roasted or boiled beets with crunchy walnuts and a simple sweet-and-sour dressing based on balsamic vinegar and oil. The dish has an intense, earthy flavor of beets, contrasting with the rich, slightly bitter nuts; the dressing adds a touch of sweet-and-sour freshness. Visually, it is a composition of deep red beets, golden nuts, and green parsley, optionally broken up by white goat cheese. Perfect as a Christmas appetizer — hearty, vegetarian, and impressive on a platter.

Składniki (10)

Servings:
4
  • Beets (raw) 600 g
  • Walnuts 100 g
  • Extra virgin olive oil 0.2 łyżek
  • Balsamic vinegar 30 ml
  • Dijon mustard 10 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 1 szczypta
  • Parsley 0.7 pęczek
  • ✨ Opcjonalne
  • Honey 30 ml
  • Goat cheese 100 g
💰 Szacowany koszt dania: ~23.28 PLN (5.82 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the beets

1

Choose a method for preparing the beets: roasting (recommended for deep flavor) or boiling. If roasting: preheat the oven to 200°C. Wash the beets thoroughly under running water, trim the leaves leaving about 2 cm of the stem (to prevent juice leakage), and dry. Wrap each beet individually in aluminum foil or place them all on a baking sheet lined with foil and cover. Roast for 45–60 minutes depending on size (smaller ones 30–45 min). Check with a fork or knife — it should easily pierce through. If boiling: place unpeeled beets in a pot, cover with cold water 2–3 cm above the vegetables, add salt with a glass of water (a small amount of salt), bring to a boil, reduce the heat and cook for 30–40 minutes until tender. After roasting/boiling, set aside to cool, do not peel while hot (it will be easier to remove the skin after slightly cooling).

Ingredients: Beets (raw)
Use kitchen gloves or a cloth when peeling — the juice stains your hands. A long knife or fork is best for checking softness. Roasting brings out sweetness; cooking is quicker if you have small beets.

Baking nuts

2

Toast the walnuts to enhance their aroma and achieve a pleasant crunch. Preheat the oven to 180°C. Spread the nuts on a dry baking sheet in a single layer. Bake for 6–8 minutes, stirring halfway through, until they are fragrant and lightly browned. Alternatively: toast in a medium skillet without fat for 4–5 minutes, stirring constantly to prevent burning. Set aside to cool, then chop or break into pieces about 7–10 mm thick.

Ingredients: Walnuts
Use a baking sheet without silicone and do not leave the nuts unattended — they burn quickly. If toasting in a pan, use a wooden spoon for stirring. The nuts are ready when they smell intense and take on a golden-brown color.

Sauce

3

Prepare the dressing: in a medium bowl, combine Dijon mustard (10 g) with balsamic vinegar (30 g). If you want a sweeter version, add honey (30 g). Use a whisk or fork and vigorously mix until the ingredients are combined. Then, slowly drizzle in olive oil (30 g) while continuously whisking to achieve a smooth, emulsified consistency. Season with salt (2 g) and freshly ground pepper (1 g). Taste and adjust the proportions: more vinegar for a sharper flavor, more oil for a milder and creamier finish.

Ingredients: Dijon mustard, Balsamic vinegar, Honey, Extra virgin olive oil, Salt, Ground black pepper
Use a small bowl and a whisk or a jar with a lid (then you can shake it vigorously to create the emulsion faster). If the dressing separates, add a little mustard and mix vigorously.

Cutting the beets

4

When the beets are cool enough to touch, peel them: hold the beet in a paper towel and rub the skin with your thumb and a knife — it should come off easily. If the beets were boiled, the skin may come off under running water. Then, slice the beets into 3–5 mm thick slices (if you want a more delicate texture, use a mandoline set to 3 mm). Alternatively, cut them into wedges or cubes if you prefer a rustic look. Arrange the slices/shavings on a board or directly into a large bowl.

Ingredients: Beets (raw)
Use a sharp, non-serrated knife or a mandoline. If using a mandoline, be careful — use a hand guard. Even slices will absorb the dressing evenly and look aesthetically pleasing.

Assembly

5

In a large bowl with chopped beets, add chopped or crushed walnuts (100 g) and chopped parsley (20 g). Drizzle with the prepared dressing (first do a taste test — use half of the dressing, and add the rest after mixing if needed). Gently but thoroughly mix the ingredients with a salad spoon or two spatulas, ensuring each slice of beet is coated with the dressing. Let the salad sit for 5–10 minutes for the flavors to meld. Before serving, crumble goat cheese (100 g) on top — optional — and add a few extra pieces of walnuts for decoration.

Ingredients: Beets (raw), Walnuts, Parsley, Goat cheese, Extra virgin olive oil
The best method is to use gentle movements from the bottom to avoid crushing the beets. Use a wide spoon or two spatulas for mixing. Additionally, you can add goat cheese to enhance the flavor and creamy texture.

Seasoning and serving

6

Taste the salad and season with salt and pepper if needed. If the flavor is too sharp, add a bit of honey or more oil. Serve the salad on a large platter or arrange in individual portions on plates. The salad looks impressive served with additional nuts and parsley leaves. Serve as an appetizer for Christmas Eve or dinner.

Ingredients: Salt, Ground black pepper, Honey
Use a flat platter to display the beet slices. The salad tastes best at room temperature — do not serve straight from the fridge.

Fun Fact

💡

Beets have been cultivated since ancient times — initially, mainly the leaves were used, and the roots only gained popularity later. In Mediterranean and Eastern European cuisine, beets have long been a part of festive dishes.

Best for

Wigilia Święta Bożego Narodzenia przyjęcia rodzinne

Tips

🍽️ Serving

Serve the salad at room temperature to bring out the flavors of the beetroot and balsamic vinegar. Arrange the slices aesthetically on a platter, sprinkle with fresh parsley, and add a few larger pieces of nuts for texture contrast. Optionally, serve alongside dark bread or roasted pumpkin seeds.

🥡 Storage

Store in an airtight container in the refrigerator for up to 3 days. It's best to add the dressing just before serving — if the salad sits in the fridge with the dressing, the beets will soften and lose some texture. Reheating is not necessary; it's better to serve at room temperature, taking it out 20–30 minutes before serving.

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