Beetroot salad - A healthy and tasty dish
Beetroot salad has been loved for years for its intense color, natural sweetness and numerous health benefits. In this unique version, beetroot is combined with expressive quince, crunchy walnuts, blue cheese and delicate arugula. The whole thing is complemented with olive oil and lemon juice, gaining freshness and a perfect balance of flavors. This beetroot salad is the perfect choice for an elegant dinner. It combines the sweetness of beetroot, the sourness of quince, the intensity of blue cheese and the nutty accent of arugula, creating an extremely harmonious composition.
Beetroot salad recipe
Ingredients
Salad ingredients
- 3 medium beets (boiled or baked)
- 2 fresh quinces or 3-4 tablespoons of quince from a jar
- 100 g walnuts
- 1 tablespoon honey
- 150 g blue cheese
Dressing
- 2 tablespoons olive oil
- Juice from ½ lemon
- Salt and pepper
Instructions
If using raw beets, they should be washed thoroughly and then boiled in their skins for 40-50 minutes until soft (you can also bake them in the oven at 200°C for about an hour). After boiling or baking, cool, peel and cut into thin slices or cubes. If using ready-made beets, simply cut into half-moons.
If using fresh quince, peel it, remove the seeds and cut into thin slices, then grill in a pan. At the end of grilling, pour honey over them to caramelize them slightly. Quince from a jar is ready to use, just drain the brine.
Walnuts can be used whole or crushed slightly. To bring out their more intense flavor, it is worth roasting them in a dry pan for about 2-3 minutes, until they start to release their aroma.
Cut the cheese into small cubes or crumble into smaller pieces.
On a large plate, spread the arugula as the salad base. Then add the sliced beets and quince pieces, distributing them evenly over the arugula. Sprinkle with blue cheese and toasted nuts.
In a bowl, combine olive oil and lemon juice, season with salt and pepper to taste. Mix thoroughly, then drizzle over salad.
Beetroot and quince salad is a great choice as a stand-alone dish or as an addition to main courses. It goes great with bread, especially crispy baguette or ciabatta. It can also be served as an addition to roasted duck or grilled chicken, as the sour quince and intense blue cheese contrast perfectly with the delicate taste of the meat. Thanks to its colours and unique combination of flavours, it is an elegant proposition for a festive table or a formal dinner.
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