Roasted Beetroot & Goat Cheese Arugula Salad (with Roasted Walnuts and Pomegranate Glaze)
Sweet red beets baked like Turkish delight with fresh thyme and olive oil, tender wild arugula, creamy goat cheese, crunchy roasted walnuts and refreshing pomegranate seeds; A noble accompaniment to red meat dishes, accompanied by olive oil pomegranate syrup and mustard chef sauce.
Ingredients
Ingredients
Step-by-Step Method
Roasting Beets
Wash the beets and wrap them with their skins in wax paper and foil. Bake in the oven at 200°C for approximately 40-45 minutes until the knife sinks easily. When it cools down, peel the skins and chop the apple slices.
Roasting Walnuts
Roast the walnuts in a dry pan over medium heat for 3-4 minutes until a light smell emerges and set aside.
Preparing Pomegranate Glaze Vinaigrette Sauce
In a small jar, add extra virgin olive oil, pure pomegranate syrup, flower honey, Dijon mustard and salt and shake vigorously until emulsified.
Tanning and Service
Spread the washed and dried baby arugula on a large serving plate. Place sliced hot baking beets on top. Crumble the goat cheese into large pieces with your hands and sprinkle. Add the toasted walnuts and ruby pomegranate seeds. Serve fresh, drizzled with the bright pomegranate glaze sauce you prepared.
Chef's Tips & Tricks
Gourmet salad with roasted red beets, creamy goat cheese, crunchy walnuts and pomegranate glaze dressing.