Beet Salad with Feta and Caramelized Walnuts

by Mat med smak
Vegetarian
Gluten-free
60 min
Beet Salad with Feta and Caramelized Walnuts
Autumn is full of colour, and norwegian beets are in season. This salad featuring different textures with both heat-treated and raw beetroot of different varieties. The salad gives you a mixture of the sweetness from the beets, and the honey, salt from the feta cheese and bitterness from the lemon zest.

ingredients

  • 1 dl olive oil
  • 1 x golden beet
  • 1 x beetroot
  • 1 x polka beet
  • 1 x pear
  • 1 pinch walnuts
  • 200 g fresh baby spinach
  • 100 g feta cheese
  • 3 tbsp balsamic vinegar
  • 1 tsp dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 handful fresh mint
  • 1 tbsp honey
  • 1/2 tsp lemon peel

method

  1. Scrub beets to remove any dirt, and cut them in four. Place them on a baking sheet and sprinkle with olive oil, salt and pepper. Roast for about 45 minutes, until tender.
  2. Stir consistently until nuts are toasted and honey has caramelized, about 3 minutes. Place hot nuts onto paper, and let it cool.
  3. Make a really tasty balsamic vinaigrette by mixing together honey, 0.5 dl olive oil, dijon mustard, balsamic vinegar, salt and coarsely ground pepper.
  4. Rinse the spinach and add to a plate. Slice pear and polka beets. Add the roasted beets & caramelized walnuts. Top with fresh feta and some fresh mint leaves, and pour over the balsamic vinaigrette, and lemon zest.
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