Sir James's Beetroot Salad
Elevate your salad game with Sir James's Beetroot Salad, a vibrant masterpiece that perfectly balances earthy, tangy, and creamy flavors. This stunning dish features tender oven-roasted beetroots paired with peppery arugula, creamy goat cheese, and toasty walnuts for a delightful crunch. A zesty citrus-balsamic dressing, made with fresh orange juice, olive oil, and a hint of honey, ties all the elements together, while a garnish of fresh dill adds a burst of herby freshness. Quick to prepare and visually stunning, this salad is as nutritious as it is delicious, making it an ideal centerpiece for your next gathering or a wholesome weeknight dish. Perfect for beetroot enthusiasts and gourmet salad lovers alike, Sir James's Beetroot Salad is a must-try for any occasion.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 medium-sized fresh beetroots
- 3 cups arugula
- 1 cup goat cheese
- 1 cup walnuts
- 3 tablespoons orange juice
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh dill
Directions
Step 1
1. Preheat your oven to 400°F (200°C). Wash the beetroots thoroughly and wrap each beetroot individually in aluminum foil.
Step 2
2. Place the foil-wrapped beetroots on a baking tray and roast them in the preheated oven for 35-40 minutes, or until tender when pierced with a knife.
Step 3
3. While the beetroots are roasting, prepare the dressing. In a small mixing bowl, whisk together orange juice, balsamic vinegar, olive oil, honey, salt, and black pepper until well combined.
Step 4
4. Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until they are golden and fragrant. Set aside to cool.
Step 5
5. Once the beetroots are roasted, remove them from the oven and let them cool for a few minutes. Using a paper towel, gently rub off the skins. Cut the peeled beetroots into bite-sized wedges or slices.
Step 6
6. In a large salad bowl, layer the arugula, roasted beetroot slices, crumbled goat cheese, and toasted walnuts.
Step 7
7. Drizzle the salad with the prepared citrus dressing and toss gently to combine.
Step 8
8. Garnish with freshly chopped dill and serve immediately. Enjoy the refreshing blend of earthy beets, creamy goat cheese, and crunchy walnuts with the tangy dressing.
Nutrition Facts
| Serving size | (874.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2249.5 |
| Total Fat 192.2g | 0% |
| Saturated Fat 63.1g | 0% |
| Polyunsaturated Fat 60.6g | |
| Cholesterol 183.3mg | 0% |
| Sodium 2549.2mg | 0% |
| Total Carbohydrate 67.1g | 0% |
| Dietary Fiber 18.5g | 0% |
| Total Sugars 41.6g | |
| Protein 75.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 628.8mg | 0% |
| Iron 14.0mg | 0% |
| Potassium 2117.2mg | 0% |
Source of Calories