Recipe for: Salad with young beets, grilled oscypek, and gooseberry dressing - photo 1
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Recipe for: Salad with young beets, grilled oscypek, and gooseberry dressing

Fusion cuisine Salads 45 min Medium 0 views ~42.64 PLN - (0)
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Description

Seasonal, Krakow-fusion salad combining the delicate sweetness of young beets, smoky, springy grilled oscypek, and a fresh, slightly tangy gooseberry dressing. The dish blends local ingredients with a light, modern twist — the gooseberry cuts through the richness of the cheese, while arugula adds a spicy freshness. Great as an appetizer for a summer grill, a light lunch, or an elegant snack during gatherings. It can be served cold or slightly warm, garnished with toasted nuts for a contrast of textures and added aroma.

Ingredients Used

Ingredients (11)

Servings:
4
  • Beets (raw) 600 g
  • Oscypek 2 pcs (~200 g)
  • Gooseberry 200 g
  • Honey 30 ml
  • Rapeseed oil 60 g
  • Apple cider vinegar 30 ml
  • Mustard 15 g
  • Arugula 80 g
  • 🌿 Spices
  • Salt 0.1 pinch (~3 g)
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Walnuts 40 g
💰 Estimated dish cost: ~42.64 PLN (10.66 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the beets

1

Wash the beets under running water with a vegetable brush, trim the ends (root and leaves). If the beets are very small (up to 4–5 cm), you can leave them whole; larger ones should be cut into slices about 4–6 mm thick. In a pot, bring water to a boil, lightly salt it (1/2 teaspoon of salt). Place the beets in the boiling water and cook for 12–18 minutes depending on their size — check with a fork: the fork should easily pierce the beet, but it should not fall apart. After cooking, drain and set aside to cool.

Ingredients: Salt
Use a pot with a diameter of 20–24 cm. If you don't have a brush, wipe the skin with a knife; small beets can be easily peeled by hand after cooking. Do not cook for too long - the beet should remain firm, not overcooked.
2

After cooling, peel the beets using a sharp knife or vegetable peeler. Arrange the sliced pieces on a board or plate and drizzle with a little (about 1/2 teaspoon) canola oil to prevent sticking and lightly enhance the flavor.

Ingredients: Rapeseed oil
When peeling beets, use disposable gloves or wash your hands and the cutting board immediately to avoid staining. Use a sharp, wide chef's knife for cutting.

Dressing

3

Prepare the dressing: in a tall container or small bowl, place the peeled gooseberries (halved if large), add honey, mustard, and apple cider vinegar. Use an immersion blender and blend until smooth (about 30–45 seconds). Pour into a bowl, gradually add the rapeseed oil, blending into a uniform emulsion for another 20–30 seconds. Season with salt and pepper to taste — the gooseberries should provide a distinct acidity, which the honey will mellow.

Ingredients: Gooseberry, Honey, Mustard, Apple cider vinegar, Rapeseed oil, Salt, Black pepper
Use an immersion blender or a small countertop blender. If you don't have a blender, mash the gooseberries with a fork into a thick puree and vigorously whisk the ingredients together. The dressing should be smooth and slightly sticky, without any noticeable pieces of skin.

Grilling oscypek

4

Preheat a grill pan or outdoor grill to medium-high heat (the surface should be well heated but not smoking). Cut the oscypek into slices about 1.5–2 cm thick. Gently brush the slices with a very thin layer of rapeseed oil (using a brush). Grill the slices for 1.5–2 minutes on each side — watch for clear grill marks and the cheese starting to soften, but not melt. Remove and let sit for a moment (30–60 s) — the cheese will firm up slightly and retain its elasticity.

Ingredients: Oscypek, Rapeseed oil
The best is a grill pan sized 26–28 cm. Use a metal spatula for flipping. Do not move the cheese multiple times — one confident motion is enough. If you are using a charcoal grill, keep the cheese away from the flame to avoid burning.

Assembly

5

On a large plate, spread arugula (80 g) as a base. Arrange slices of beetroot in a slight fan on the arugula so that each plate has an even amount. On top, place 2 slices of grilled oscypek per person (a total of 8 slices). Drizzle the prepared gooseberry dressing over everything — use about 30–40 g of dressing in total (spread it evenly). Season with freshly ground pepper and possibly a pinch of salt. If using walnuts, sprinkle them evenly on top for crunch.

Ingredients: Arugula, Oscypek, Black pepper, Salt
Use a wide plate with a diameter of 24–28 cm to nicely arrange the ingredients. Pour the dressing with a spoon from the side, rather than directly onto the cheese, to avoid overheating the oscypek.

Finishing and serving

6

Check the taste and, if necessary, season the dressing with a little extra salt or honey if the gooseberries are dominant. Serve immediately while the oscypek is still slightly warm, creating a pleasant contrast with the cool beets and fresh arugula. Serve additional dressing in a separate sauce boat.

Ingredients: Honey, Apple cider vinegar, Rapeseed oil
If you are preparing the salad in advance (up to 1 hour), keep the dressing separate and drizzle it over the salad just before serving to prevent the arugula leaves from wilting.

Fun Fact

💡

Oscypek is a traditional highlander cheese — grilling it is a modern way of serving that combines tradition with a summer dining style. Gooseberries were valued in the cuisine of ancient Poland as a medicinal fruit and an addition to sauces.

Best for

letni grill przystawka na przyjęcie lekki obiad

Tips

🍽️ Serving

Serve immediately after assembling, while the oscypek is still slightly warm. For a more elegant presentation, arrange the ingredients on wide, white plates; you can serve the dressing on the side in a small sauce boat. Additionally, you can add walnuts for crunch.

🥡 Storage

Store the dressing separately (in a tightly sealed jar) for up to 3 days in the refrigerator. After assembling, store the salad for a maximum of 6 hours in the refrigerator; oscypek is best consumed within 1–2 hours of grilling. Reheat oscypek briefly on a grill pan (30–60 seconds on each side).

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