Recipe for: Roasted Beet Salad with Feta Cheese and Sorrel - photo 1
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Recipe for: Roasted Beet Salad with Feta Cheese and Sorrel

Salads Regional Cuisine of Poland Vegetarian Dishes 45 min Medium 19 wyświetleń ~27.62 PLN - (0)
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Description

A modern Polish salad combining the earthy flavor of roasted beets with the creamy saltiness of feta cheese and a fresh, slightly tangy note of sorrel. The dish has roots in traditional Polish cuisine (beets, sorrel), but gets a light twist from a honey-balsamic vinaigrette and toasted nuts. Serve as an appetizer or a light lunch – it pairs wonderfully with sourdough bread or roasted chicken breast. Visually, it features a contrast of burgundy beets, white feta, and green sorrel, topped with crunchy nuts.

Ingredients Used

Ingredients (11)

Servings:
4
  • Beets (raw) 800 g
  • Feta cheese 200 g
  • Olive oil 45 ml
  • Honey 30 ml
  • Balsamic vinegar 30 ml
  • Mustard 15 g
  • Sorrel 80 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Walnuts 40 g
  • Arugula 40 g
💰 Szacowany koszt dania: ~27.62 PLN (6.90 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of beets

1

Preheat the oven to 200°C (if you have a convection oven, set it to 180°C). Wash the beets under running water with a vegetable brush, trim the leaves so that about 2 cm of the stem remains (you can use the leaves separately). Do not peel the beets before baking; the skin will protect the flesh and preserve the color.

Use a baking tray lined with parchment paper or aluminum foil. Prepare a cutting board and a sharp knife for slicing. Do not peel the beets before roasting — peeling after roasting is easier.
2

Cut the beets into wedges about 1.5–2 cm thick (smaller beets can be left halved). Place the pieces on a baking sheet skin side down, drizzle with half of the olive oil (about 30 g from the prepared 45 g) and sprinkle with 2 g of salt. Mix on the baking sheet with your hands or two spatulas so that each piece is coated with oil.

Ingredients: Olive oil, Salt
Use disposable gloves if you don't want to stain your hands. A wide baking tray is best so that the pieces do not overlap — this way they will bake evenly.
3

Place the tray in the preheated oven and bake for 30–35 minutes. After 20 minutes, turn the pieces with a spatula to ensure even browning. The beets are ready when a fork goes in easily (without resistance) and the edges are slightly caramelized.

Use a kitchen thermometer or a fork to check for tenderness. The time depends on the thickness of the pieces — larger ones may take up to 40 minutes.

Dressing

4

In a small bowl, combine balsamic vinegar (30 g), honey (30 g), and mustard (15 g). Whisk or use a fork to mix for about 30 seconds until the ingredients are combined. Slowly drizzle in the remaining olive oil (15 g) in a thin stream, whisking continuously until the dressing thickens and becomes silky. Season with 1 g of salt and 2 g of black pepper to taste — remember that feta is salty, so don't overdo it with the salt.

Ingredients: Balsamic vinegar, Honey, Mustard, Olive oil, Salt, Black pepper
Use a small bowl and a mini whisk or fork. If the dressing separates, whisk it vigorously or add a little more mustard as an emulsifier.

Additions

5

If you are using walnuts (optional), toast them in a dry pan over medium heat for 3–4 minutes, stirring until fragrant and lightly browned. Transfer to a plate to stop cooking. While the beets are still warm, crumble the feta cheese with your hands or cut it into cubes.

Ingredients: Feta cheese
Use a wide non-stick pan. Do not leave the nuts unattended, as they can burn quickly. If you don't have a pan, you can roast the nuts in the oven for 5–7 minutes at 180°C.

Assembly

6

On a large plate, spread the dried sorrel (80 g) and optionally arugula (40 g) as a base. Place warm, roasted pieces of beetroot on the green leaves. Drizzle the prepared dressing evenly over the top — start from the center and direct the stream of sauce onto the beets to allow them to absorb some of the flavor. Sprinkle with crumbled feta (200 g) and toasted nuts.

Ingredients: sorrel, Arugula, Feta cheese, Honey, Balsamic vinegar
Use a large flat plate or shallow dish. Arrange the warm ingredients on the cold base (sorrel) to create a pleasant contrast of temperatures and aromas.

Finishing

7

Taste the salad and season with a little salt or pepper if needed. Finally, you can drizzle a bit of olive oil for shine and extra aroma. Serve immediately — the salad is best when the beets are still slightly warm.

Ingredients: Olive oil, Feta cheese, Salt, Black pepper
Feta cheese and dressing can make the salad quite salty — season carefully. Serve on unheated plates so the sorrel doesn't wilt too quickly.

Fun Fact

💡

In many regions of Poland, beets have been roasted and served with sour leaves (e.g. sorrel) for centuries — this combination of flavors is traditional, although it is rarely paired with feta cheese, which gives the dish a modern twist.

Best for

lekki obiad przystawka na przyjęcie wiosenne spotkanie

Tips

🍽️ Serving

Serve the salad on a large platter, with some dark sourdough bread or thinly sliced roasted chicken breast. If you're serving it at a party, prepare the beets and dressing in advance, and assemble just before serving.

🥡 Storage

Store leftovers separately: beets and dressing in airtight containers in the fridge for up to 2 days. Combined ingredients should be stored for a maximum of 12 hours (the sorrel will wilt). Heat the beets briefly in the oven at 150°C for 8–10 minutes before serving again.

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