Roasted Beetroot Salad with Citrus Dressing

Ingredients

In this adaptation, the traditional Greek Pantzarosalata is transformed into a modern Nouvelle cuisine dish. The original recipe typically includes boiled beetroots, whereas this recipe calls for roasting the beetroots to enhance their flavors. Additionally, the traditional dressing is replaced with a citrus dressing, which adds a refreshing twist to the dish. The use of fresh herbs and toasted nuts as toppings adds texture and complexity to the salad, elevating it to a more sophisticated level. We alse have the original recipe for Pantzarosalata, so you can check it out.

• 4 medium-sized beetroots, roasted and peeled (500g / 1.1lb) 4 medium-sized beetroots, roasted and peeled (500g / 1.1lb)
• 2 oranges, segmented 2 oranges, segmented
• 1 grapefruit, segmented 1 grapefruit, segmented
• 1 lemon, juiced 1 lemon, juiced
• 2 tablespoons extra virgin olive oil (30ml) 2 tablespoons extra virgin olive oil (30ml)
• 1 tablespoon honey (15ml) 1 tablespoon honey (15ml)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish
• Toasted walnuts, roughly chopped, for garnish Toasted walnuts, roughly chopped, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 25g, 18g
• Protein: 3g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Wash the beetroots thoroughly and trim off the tops and roots.
3. 3.
   Wrap each beetroot individually in aluminum foil and place them on a baking sheet.
4. 4.
   Roast the beetroots in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork.
5. 5.
   Remove the beetroots from the oven and let them cool slightly. Once cooled, peel off the skin using your hands or a knife.
6. 6.
   Cut the roasted beetroots into bite-sized cubes and place them in a large mixing bowl.
7. 7.
   In a separate bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper to make the citrus dressing.
8. 8.
   Pour the citrus dressing over the roasted beetroot cubes and gently toss to coat them evenly.
9. 9.
   Add the segmented oranges and grapefruit to the bowl and gently mix them with the dressed beetroot cubes.
10. 10.
    Transfer the salad to a serving platter and garnish with fresh mint leaves and toasted walnuts.
11. 11.
    Serve the Roasted Beetroot Salad with Citrus Dressing immediately and enjoy!

Treat your ingredients with care...

• Roasted beetroots — Make sure to wrap each beetroot individually in aluminum foil to prevent them from drying out while roasting.
• Citrus dressing — Adjust the amount of honey according to your taste preference. You can also add a pinch of chili flakes for a hint of spice.
• Toasted walnuts — Toast the walnuts in a dry skillet over medium heat until they become fragrant and slightly golden. Keep an eye on them to prevent burning.

Tips & Tricks

• For a more intense citrus flavor, marinate the roasted beetroot cubes in the dressing for 30 minutes before adding the citrus segments.
• Experiment with different types of citrus fruits, such as blood oranges or pomelos, to add variety to the salad.
• Add crumbled feta cheese or goat cheese for a creamy and tangy element.
• Sprinkle some pomegranate arils over the salad to add a burst of sweetness and texture.
• Serve the salad on a bed of fresh arugula or mixed greens for a more substantial meal.

Serving advice

Serve the Roasted Beetroot Salad with Citrus Dressing as a refreshing appetizer or as a light main course. Pair it with crusty bread or grilled chicken for a complete meal.

Presentation advice

Arrange the vibrant beetroot cubes, citrus segments, and fresh mint leaves in an artistic manner on the serving platter. Sprinkle the toasted walnuts over the top for added crunch and visual appeal.