I love the mixture of nuts, beetroot and cheese, so this is just another addition to the "let's use beetroot in as many ways as possible while they're in season" list :D
Once it gets colder, a simple green salad just doesn't quite cut it, and i like my salads to have substance :) this is a great example of this! The flavours of Autumn in the mediterranean simply jump out of this salad :)
This salad doesn't have a dressing in the conventional way of thinking of a dressing. You dress the beets and along with some of the juices that are released from the slightly charred yet juicy onions, you actually don't need a vinaigrette!
|raw walnuts, roasted beets, fresh tender leaves and tangy goat's cheese. nom!|
You will need:
- 1 pack mixed tender leaves (I used a mix of baby rocket, spinach, lamb's lettuce and chard)
- 2-3 med-large beets
- 3 purple onions (or fennel bulbs if available)
- 1x250g pack of feta or any other salty fresh goat's cheese
- 80g or so walnuts
- salt, pepper, olive oil.
Roast the beets in foil as per the Butternut pumpkin salad, allow to cool, peel.
Slice the onions lengthways, so that you have thin layered wedges. Place in a very hot oven in a single layer, sprinkled with a little olive oil, pepper and salt. Bake for about 10-15 minutes until slightly wilted and with some crispy edges. remove from baking dish and place on a cool plate. Allow to cool (it won't take very long at all, maybe 15 minutes)
Chop the beets into bite sized pieces and drizzle with some olive oil, salt and pepper whilst you're preparing the other ingredients.
Chop the walnuts into smaller bits (i made about 6 bits per walnut)
|this is another salad i love to serve in a clear bowl. as the layers are just so pretty! :)|
Place leaves into a large salad bowl, top with chopped beets, then onions, then crumbled cheese, then walnuts. Serve with grilled chicken or any meat or vegetarian bbq fare! :)