INSALATA DI BARBABIETOLA Recipe
Yellow beet salad, goat cheese, toasted walnuts, pickled red onions.
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Ingredients
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Salad Ingredients
Method
Preparation
Roasting the Beets
Preheat the oven to 200°C (400°F). Wrap the yellow beets in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until tender. Once done, let them cool, then peel and slice them.
Preparing the Walnuts
In a dry skillet over medium heat, toast the walnuts for about 5-7 minutes until they are golden and fragrant. Stir frequently to avoid burning, then set aside to cool.
Making the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper to taste.
Assembling the Salad
In a large bowl, combine the sliced yellow beets, pickled red onions, and toasted walnuts. Drizzle the dressing over the salad and toss gently to combine. Crumble the goat cheese on top and garnish with chopped fresh parsley.
