Roasted Beets Salad With Feta And Walnuts

Salads

Dec 11

Just the vibrant color of roasted beets can bring some smiles on a darker winter day. In this nourishing winter salad, the beet’s sweetness meets the saltiness of feta, while the poached eggs and avocado add depth and comfort. Toasted cumin seed for the beets and toasted walnuts for the rest of the salad tie everything together, complemented by a fresh, bold dressing.

The recipe

Roast the beets

Preheat the oven to 200 C with ventilation

In a large bowl toss the beets with olive oil and coarse salt, then wrap them in aluminum foil.

Transfer them in a baking tray and roast for 1 to 2 hours, depending on size.

Test for doneness with a fork.

Remove from the oven and let them cool for about 30 min before peeling.

Prepare the dressing

In a small bowl, add the mustard and olive oil and whisk slowly to combine.

Add the lemon juice, orange juice, a pinch of salt, and the balsamic vinegar.

Whisk again until emulsified and set aside

Toast the cumin seeds and the walnuts

While the oven is still hot toast the cumin seeds and walnuts for about 5 minutes on a tray lined with baking paper. Remove and let them cool slightly.

The eggs

Poach the eggs just before you add them to the salad.

In a medium saucepan, bring water to a boil. Add a pinch of salt and a tablespoon of vinegar.

Carefully add the eggs into the water, reduce the heat, and simmer for 3 to 4 minutes for creamy, runny yolks.

Assemble the salad

For a sleek look, assemble the salad in layers.

Arrange the romain onto the serving plates.

Cut the red beets in bite-sized pieces and toss them in a large bowl with olive oil, a pinch of salt, and toasted cumin seeds. Place over the romain layer.

Peel the avocado, cut it in two, then slice it into half-centimeter pieces.

Add the avocado and bite-sized pieces of feta to a bowl and gently toss with half of the dressing.

Transfer onto the plates over the beets.

Place the poached eggs on top and make a small cut so the runny yolk can leak into the salad.

Sprinkle evenly with toasted walnuts.

Pour over the remaining dressing.

Finish with a drizzle of balsamic vinegar.

Enjoy !

INGREDIENTS - for about two persons

Organic or “Best you can get” !