Neither of us is a fan of salads! Nope, never have been and never would be. But a salad full of so much goodness – rocket leaves, candied walnuts and the BEST CHEESE EVER aka Goats cheese, had to be given a try!
We recently tried this at a restaurant (with another version that had feta instead of goats cheese and also had some apricots) – we loved it and definitely wanted to try this at home. Plus we have been saving some really REALLY good Goats cheese for a long time and had to use it now! For this recipe, we used this one but you can easily buy goats cheese at food hall stores or modern bazar.
Beetroot is one vegetable, we use at home only for appetisers. Our mom makes amazing beetroot vegetarian kebabs and made some last Saturday, so we had beetroot left with us to experiment and make this gorgeous salad. For this salad, we roasted the beetroot in the oven. All you need to do is, peel and cut some beetroot followed by pouring over some canola oil and balsamic vinegar + salt and roast them for 25 to 30 minutes.
Here are some pictures we took.
After mixing the beetroots with oil, balsamic vinegar and salt, place them on a baking tray lined with foil.
Roast them in the oven for about thirty minutes until they look like this:
For the toasted candied walnuts, you simply need to toss some walnuts in some butter and sugar that has been caramelised in a pan. Put the walnuts to this toffee sauce and mix it on low flame until it is completely covered in the caramely goodness. For the extra crisp, we put them on a baking tray lined with butter paper and put them in the oven for about four to five minutes and let it cool down until they were crispy. The best part about this – the caramel that was not on the walnuts would easily come off the butter paper and you could break into small crisps and use them in the salad too 🙂 thats exactly what we did.
Here is the recipe for you guys 🙂
Easy beetroot salad with candied walnuts and goats cheese
- 50 grams Rocket leaves (we used organic)
- 30 grams Goats Cheese
For roasted beet root
- 250 grams Beet root
- 1/2 tbsp Balsamic vinegar
- 1 tbsp oil (we used canola)
- 30 grams Walnuts
- 1 1/2 tbsp Sugar
- 1 tbsp Butter
- 2 tbsp Olive Oil
- 1 tbsp Honey
- 1/2 tbsp Lemon juice
- Salt + Pepper
- Preheat your oven to 200 degree celsius. Peel and cut the beet roots and put them in a bowl.
- Add the balsamic vinegar, salt and oil. Mix well and put the beetroots on a baking tray lined with foil.
- Bake them at 200 degree celsius for 25 to 30 minutes until you are able to prick a fork easily and they look crispy and glazed.
- While the beet roots are cooking, prepare the candied walnuts by adding the sugar to a sauce pan on low flame. Let the sugar melt on low flame. Add the butter and mix well. The brown toffee sauce should be ready and now pour in the walnuts and mix in a way that the walnuts are completely covered in the toffee sauce. Mix well for about 2 -3 minutes. Make sure that the flame is low throughout. Do not increase it.
- Transfer them to a baking tray lined with butter paper and put them in the oven for maximum 5 minutes at 200 degree celsius. Keep an eye on them, as they can burn easily.
- Take the walnuts out of the oven and let the walnuts cool down for at least 10 minutes. They should be very crunchy.
- Prepare your dressing by mixing together olive oil, honey and lemon juice. Add salt and pepper according to your taste.
- In a big salad bowl, add the rocket leaves and place the beet roots on them. (you can cut the beet roots even smaller or even into small cubes!) Pour the dressing over the salad. Add the walnuts and crumbled goats cheese and serve.