Beetroot Salad with Gorgonzola and Orange
Video Stats
Recipe Overview
Overview
This recipe showcases two unique salads that highlight the versatility of beetroot. The first salad combines roasted beetroot with Gorgonzola cheese and toasted walnuts, creating a delightful balance of flavors. The creaminess of the cheese complements the earthy sweetness of the beets, while the walnuts add a satisfying crunch. The aged red wine vinegar brings a tangy brightness that ties the dish together.
The second salad offers a refreshing twist, featuring roasted beetroot paired with oranges, dill, and tarragon. This combination not only adds a burst of color but also a vibrant citrus flavor that contrasts beautifully with the beets. The technique of creating orange supremes ensures that each bite is juicy and tender, enhancing the overall experience.
Both salads are perfect for showcasing seasonal ingredients and can be served as elegant starters at dinner parties or as part of a light lunch. The use of fresh herbs and quality ingredients elevates these dishes, making them a delightful addition to any meal. Whether you’re a beetroot lover or just looking to explore new flavor combinations, these salads are sure to impress.
Recipe Details
Steps & Tips
Roast beetroots in the oven.
Tip: The combination of Gorgonzola, beetroot, and vinegar is extremely good.
Wash the rocket leaves and reserve them in a bowl in the fridge.
Toast walnuts on a tray at 180° in the oven for a few minutes.
Let roasted beetroots cool down before peeling.
Tip: Wrap beetroots in foil with salt and olive oil for roasting.
Slice beetroots thinly using a mandoline.
Tip: Use a mandoline for even slices of beetroot.
Soak sliced beetroots in vinegar.
Tip: For thicker slices, use a mandoline to avoid breaking the cooked beetroot.
Tip: Soak sliced beetroot in vinegar to enhance tanginess.
Transfer beetroots to a plate to dry before plating.
Tip: Toss rocket leaves in olive oil for shine before plating.
Tip: Use a food ring for stacking ingredients neatly.
Add Gorgonzola, rocket leaves, and walnuts to the plated beetroots.
Drizzle olive oil over the salad.
Season the salad with salt and pepper.
Prepare ingredients for the second salad, including oranges and herbs.
Cut oranges into supremes, removing the skin.
Press the core of the oranges to extract juice.
Add apple cider vinegar and reserved orange juice to the beetroot.
Plate the second salad using the stacking method.
Tip: Walnut or hazelnut oil enhances the flavor of the salad.
Drizzle olive oil and orange juice over the second salad.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Cheese
Ingredient: Nuts
→ Substitution: Sunflower Seeds
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Roasting beetroots enhances their natural sweetness and flavor.
- •Gorgonzola cheese pairs well with the earthiness of beetroot.
- •Using a mandoline ensures even and thin slices of beetroot for presentation.
- •Fresh herbs like tarragon and dill can elevate the flavor profile of salads.
