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Roasted Beet and Arugula Winter Salad

Hands on time: 30 minutes

Total Time: 1 hour

Serves: 6


  • 3 large (or 6 small) beets, scrubbed and cut into wedges
  • 1 large red onion, peeled and cut into wedges
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 freshly cracked black pepper
  • 1 150 g wheel garlic Gournay cheese (such as Boursin)
  • 1-2 tbsp cold water
  • 3 cups baby arugula
  • 1 cup roasted walnut halves
  • extra olive oil


Preheat oven to 400F. Line large baking sheet with parchment paper. Drizzle beets and onions with oil; sprinkle with salt and pepper. Arrange into single layer. Bake until beets are caramelized and tender, about 30-40 minutes.

In bowl, whisk cheese and water (1 tbsp at a time) until smooth and creamy.

Plating: On platter (or individual plates) slather cheese mixture almost to edges, top with beets, onions, arugula and walnuts. Drizzle with extra olive oil.

Roasted Beet Winter Salad

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