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Prep time
30 minutes
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Cook time
40 minutes
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Serves
12
Author Notes
What makes this salad special are oven cooked beets. —elena antoniou
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Ingredients
- Baked beetroots.
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4 large or 6 small beetroots
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Little olive oil for the tray.
- Salad
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1 red radicchio.
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1 small bowl torn spinach, or any other crunchy green.
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1 shaved fennel bulb.
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4 sliced small radishes
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3 sliced spring onions. Only the white part
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200 grams crumbled blue cheese
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120 grams toasted walnuts
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80 ml olive oil
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1 tablespoon wine vinegar
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1 teaspoon Dijon mustard
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30 ml orange or pomegranate juice
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Salt
Directions
- Baked beetroots.
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Turn oven on 189 degrees Celsius.
Thoroughly wash the beets, leave the skin on.
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Place on an oiled tray and cover with foil, bake for 40 minutes. When cold peal the skin off and cut in cubes or sliced.
- Salad
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Make the dressing by shaking together the last 5 ingredients.
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Put all the salad ingredients and the beets in a large bowl and toss with dressing, sprinkle on top the cheese and walnuts.
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Serve immediately.
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