Prepare to transform your dining experience with a dish that's not just a meal, but a masterpiece of flavors and textures! This stunning roasted beetroot salad is a visual and gastronomic delight that will elevate your vegetarian cuisine from ordinary to extraordinary. Imagine tender, ruby-red beetroots nestled on a bed of delicate baby chard, crowned with creamy goat's cheese and crunchy toasted walnuts - a recipe that promises to tantalize your taste buds and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 4 medium beetroots, roasted and sliced
- 2 cups baby chard
- 1/2 cup goat's cheese, crumbled
- 1/4 cup walnuts, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Wash beetroots thoroughly and trim off the leafy tops and root ends.
- Wrap each beetroot individually in aluminum foil, ensuring they are completely sealed. Place the wrapped beetroots on a baking sheet.
- Roast the beetroots in the preheated oven for approximately 45-60 minutes, or until they are tender when pierced with a fork. Cooking time may vary depending on the size of the beetroots.
- Remove beetroots from the oven and let them cool for 10-15 minutes. Once cool enough to handle, unwrap the foil and use a paper towel to gently rub off the skin.
- Slice the roasted beetroots into thin, uniform rounds or wedges, about 1/4 inch thick.
- Lightly toast the chopped walnuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently to prevent burning. Set aside to cool.
- Wash the baby chard leaves gently under cold water and pat dry with a clean kitchen towel or paper towels.
- Arrange the baby chard leaves on a serving platter as a base for the beetroots.
- Layer the sliced roasted beetroots over the chard leaves in an attractive pattern.
- Drizzle olive oil evenly over the beetroots and chard, then season with salt and freshly ground black pepper to taste.
- Sprinkle the crumbled goat's cheese and toasted walnuts over the top of the salad.
- Serve immediately at room temperature, allowing the flavors to meld together.
Tips
- Choose firm, fresh beetroots with smooth, unblemished skin for the best roasting results.
- Always wear gloves when handling beetroots to prevent staining your hands.
- For extra flavor, you can add a drizzle of balsamic glaze or honey before serving.
- Toast walnuts carefully - they can burn quickly, so keep a close eye and stir frequently.
- If you prefer softer beetroots, increase roasting time; for firmer texture, reduce cooking time.
- Allow beetroots to cool slightly before peeling to make skin removal easier.
- For a more intense flavor, you can season beetroots with herbs like thyme or rosemary before roasting.
Nutrition Facts
Calories: 173kcal
Carbohydrates: g
Protein: 4g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 5mg
