Yellow beet salad, goat cheese, toasted walnuts, pickled red onions.

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.

Roasting the Beets

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.

Preparing the Walnuts

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper to taste.

Making the Dressing

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.

Assembling the Salad

Yellow beets

Goat cheese

Toasted walnuts

Pickled red onions

Olive oil

Balsamic vinegar

Salt

Black pepper

Fresh parsley

INSALATA DI BARBABIETOLA

Make INSALATA DI BARBABIETOLA Recipe in just 1h 15m. Yellow beet salad, goat cheese, toasted walnuts, pickled red onions.

Insalata Di Barbabietola Recipe

Frequently paired with

Local Coupons