Roast Beetroot, Feta and Walnut Salad

이 레시피 정보

This salad is a fixture of Australian cafe menus, built around roasted beetroot rather than the pickled or boiled versions common elsewhere. Roasting whole beets wrapped in foil concentrates their sweetness far more than boiling, and the skins slip off easily once cooled, leaving deeply flavored, tender wedges. Peppery rocket (arugula) provides a bitter contrast to the beetroot's sweetness, while crumbled feta adds salt and tang, and walnuts toasted until fragrant bring crunch and a hint of bitterness that balances the whole plate. A simple dressing of good olive oil and balsamic vinegar is all it needs, since the components already carry plenty of contrasting flavor on their own. It's the kind of salad found at brunch spots across Australia, substantial enough to be a light lunch on its own or a side to grilled meat.

재료

서브 4

• 4medium beetroots(손질된)
• 4 cupsrocket (arugula)
• 0.75 cup페타 치즈(무너진)
• 0.5 cup호두(구워서 대충 다진 것)
• 3 tbspextra virgin olive oil
• 2 tbspbalsamic vinegar
• 1 tsp여보
• 0.5 tsp좋은 바다 소금(맛보기)

조리법

1. 1

   Roast the beetroots

   Wrap each beetroot individually in foil and roast at 400°F for 50-60 minutes until a knife slides in easily.

2. 2

   Cool and peel

   Cool the beetroots until just warm enough to handle, then rub the skins off with a paper towel.

   The skins slip off far more easily while the beets are still slightly warm — let them cool too long and you'll need a knife.

3. 3

   Cut

   Cut the peeled beetroots into wedges.

4. 4

   호두를 토스트하세요

   Toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, then roughly chop.

5. 5

   드레싱을 만들어 보세요

   Whisk together olive oil, balsamic vinegar, honey and salt.

6. 6

   조립하다

   Arrange rocket on a platter, top with warm beetroot wedges, crumbled feta and toasted walnuts.

7. 7

   옷을 입고 서빙하세요

   Drizzle with the dressing just before serving.

변형

• •

  Dünyevi pancarın narenciye constı isin dilimlenmiş portakal dilimleri ekleyin.

• •

  正常な动作を确认できません。

• •

  问题を解决suりために、问题を解决suり必要はありません.

저장

Store roasted, peeled beetroot separately from the assembled salad up to 4 days; assemble with rocket, feta and walnuts just before serving so the greens don't wilt.

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