Recipe for: Roasted Beet and Walnut Salad on Arugula - photo 1
← Recipes

Recipe for: Roasted Beet and Walnut Salad on Arugula

Salads May Day Vegetarian Dishes 60 min Medium 8 wyświetleń ~30.74 PLN - (0)
Rate:
(0)
Start Cooking

Description

A seasonal, striking salad that combines the sweetness of roasted beets with the crunch of walnuts and the creamy texture of cottage cheese. Inspired by Polish cuisine in a modern twist — perfect for a May picnic: it can be prepared in advance (beets and walnuts), and just before serving, quickly assembled with arugula and a dressing made from rapeseed oil and balsamic vinegar. The dish has a vibrant color, contrasting textures, and a lively, slightly tangy flavor thanks to lemon and mustard. Serve with dark bread or as a light side to grilled meats. It looks stunning on a white plate — deep reds of the beet, green arugula, and golden walnuts.

Ingredients Used

Ingredients (12)

Servings:
4
  • Beets (raw) 800 g
  • Walnuts 100 g
  • Arugula 100 g
  • Cottage cheese 200 g
  • Rapeseed oil 30 g
  • Balsamic vinegar 30 ml
  • Mustard 15 g
  • Lemon 0.4 szt. (~30 g)
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Honey 15 ml
  • Ser kozi 80 g
💰 Szacowany koszt dania: ~30.74 PLN (7.68 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the beets

1

Preheat the oven to 200°C (top and bottom heat). Wash the beets under running water with a vegetable brush, trim the ends (the leaves can be saved for another dish). Dry the beets with a paper towel. If the bulbs are large, cut them in half, leave smaller ones whole. Lightly drizzle with rapeseed oil and sprinkle with 1 pinch of salt. Wrap each bulb in aluminum foil so that steam does not escape during baking.

Ingredients: Rapeseed oil, Salt
Use kitchen gloves or tongs when wrapping hot beets. A vegetable brush is good for washing. Foil helps retain moisture and shorten baking time.
2

Place the wrapped beets on a baking sheet and bake in a preheated oven for 45–60 minutes depending on their size (medium beets take about 50 minutes). Carefully check with a fork: the beet is ready when the fork goes smoothly into the center without resistance.

Baking for 45–60 minutes gives an intense, caramelized flavor. Do not open the oven too often — a drop in temperature will extend the baking time.

Cooling and peeling the beets

3

Remove the beets from the oven and let them cool for 10–15 minutes (they should be warm, not hot). Unroll the foil — carefully, as there may be steam — and holding the beet with a paper towel, rub off the skin; it should come off easily. Cut the peeled beets into slices 5–7 mm thick or into cubes with a side of 1–1.5 cm, depending on your preference.

Peeling warm beets is easier than cold ones; use a towel to avoid burning your hands. A sharp knife and cutting board are essential.

Roasting nuts

4

Heat a dry skillet (preferably cast iron or non-stick) over medium heat. Add the walnuts and toast for 3–4 minutes, stirring every 30–40 seconds with a wooden spatula, until you can smell their nutty aroma and golden spots appear on the surface. Once removed from the heat, transfer the walnuts to a plate to cool down faster and prevent burning.

Be careful — nuts can easily burn. The best pan is 24–28 cm in diameter. If you prefer smaller pieces, after cooling, chop the nuts with a knife or crush them in a manual chopper.

Preparing the dressing

5

In a bowl, pour in rapeseed oil (30 g), balsamic vinegar (30 g), add mustard (15 g), lemon juice (squeeze about 30 g of juice), optionally honey (15 g, optional), 1 pinch of salt, and 1 pinch of pepper. Whisk vigorously with a fork or whisk for 30–45 seconds until the liquid becomes slightly emulsified and combines into a smooth dressing.

Ingredients: Rapeseed oil, Balsamic vinegar, Mustard, Lemon, Honey, Salt, Black pepper
Use a small bowl and a whisk or a jar with a lid (then close it and shake vigorously). If the dressing curdles, add a teaspoon of warm water and whisk again.

Salad Assembly

6

In a large bowl, place arugula (100 g). Add chopped, warm (or cooled) beets and crumbled cheese (200 g). Sprinkle with cooled, toasted walnuts. Drizzle with the prepared dressing (adjust the amount to taste, usually the whole amount is enough), gently mix with a silicone spatula or two spoons — mix 6–8 times to avoid mashing the beets and cheese.

Ingredients: Arugula, Cottage cheese, Rapeseed oil, Balsamic vinegar, Mustard
Use a large bowl with a diameter of 26–30 cm, preferably ceramic or glass. Stir gently from the bottom up. You can also add goat cheese (80 g, optional) for a more pronounced flavor.

Serving and presentation

7

Transfer the salad to a plate or serving platter. Optionally, grate a bit of lemon zest on top for freshness and add a few whole nuts for decoration. Serve immediately while the arugula is fresh and crunchy; if serving at a picnic, keep the dressing separate in a small jar and assemble the salad just before eating.

Ingredients: Arugula, Cottage cheese, Lemon
For serving, use a shallow white plate to make the colors more vibrant. If you are preparing the salad in advance, do not add arugula or dressing — add them 15 minutes before serving.

Fun Fact

💡

Beets were valued in the folk cuisine of Poland not only for their taste but also for their health properties; when roasted, they become sweeter and were traditionally used in holiday dishes. Walnuts were added to salads only after they appeared in the kitchens of Central Europe.

Best for

Majówka piknik lekki obiad przyjęcie w ogrodzie

Tips

🍽️ Serving

Serve at room temperature for fuller flavors. It pairs wonderfully with dark rye bread or grilled white sausage (for non-vegetarians). You can add a pinch of freshly ground pepper and lemon zest for freshness.

🥡 Storage

Store separately: beets and nuts in the fridge for up to 3 days, arugula separately for 1-2 days. Keep the dressing in a closed jar in the fridge for up to 5 days. After assembling the salad, store it for a maximum of 6-8 hours in the fridge, as the arugula may wilt.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Hearty salad with roasted sweet potato, quinoa, and tahini dressing 45 min

Hearty salad with roasted sweet potato, qu...

Takeaway Dishes
Lentil and Mushroom Pâté 60 min

Lentil and Mushroom Pâté

Vegetarian Dishes
Velvety cream of roasted beets and pears with a hint of anise 90 min

Velvety cream of roasted beets and pears w...

Christmas Eve Soups
Creamy bean dip with smoked paprika and chives 20 min

Creamy bean dip with smoked paprika and ch...

Vegetarian Dishes
May Day Frittata with Asparagus and Sorrel 50 min

May Day Frittata with Asparagus and Sorrel

May Day
Grilled skewers of eggplant and zucchini with halloumi 35 min

Grilled skewers of eggplant and zucchini w...

Main Dishes

Recipe Categories

Salads
Salads

Fresh salads are the perfect dishes for any occasion - from a light lunch to an elegant dinner. In our collection, you will find both classic Greek and Caesar salads, as well as modern compositions with avocado, quinoa, or arugula. Recipes for vegetable, fruit, and salads with meat or seafood. Ea...

See all recipes in this category
May Day
May Day

May Day is a time when spring comes to life, and we celebrate the arrival of warmer days. It's the perfect opportunity to spend time with family and friends outdoors, at a barbecue or picnic. Culinary traditions associated with May Day include grilling, which has become almost a national sport fo...

See all recipes in this category
Vegetarian Dishes
Vegetarian Dishes

Vegetarian cuisine is a wealth of flavors without meat - healthy, colorful, and filling. Plant-based proteins: lentils, chickpeas, beans, peas, and soy take center stage. Cheeses and dairy: feta, halloumi, ricotta, and mascarpone in main dishes. Eggs in various forms: omelets, frittata, shakshuka...

See all recipes in this category
Reklama