Matilda Salad Recipe
greens, beets, goat cheese, pear, walnuts, recommended: cranberry balsamic
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Ingredients
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Salad Base
Dressing
Method
Salad Preparation
- 1
Prepare the Beets
Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 45-60 minutes until tender. Once cooked, let them cool, then peel and slice them.
- 2
Toast the Walnuts
In a small skillet over medium heat, add the chopped walnuts. Toast them for about 5-7 minutes, stirring frequently until they are fragrant and lightly browned. Remove from heat and let cool.
- 3
Prepare the Greens
In a large salad bowl, add the mixed greens. Make sure to wash and dry them thoroughly before use.
- 4
Assemble the Salad
Add the sliced beets, sliced pear, toasted walnuts, and crumbled goat cheese to the bowl of mixed greens. Gently toss to combine.
Dressing Preparation
- 5
Make the Dressing
In a small bowl or jar, combine cranberry balsamic vinegar, olive oil, honey, salt, and black pepper. Whisk or shake well until the dressing is emulsified.
- 6
Dress the Salad
Drizzle the dressing over the assembled salad and toss gently to ensure everything is evenly coated.