{"id":3376,"date":"2020-05-26T12:47:41","date_gmt":"2020-05-26T12:47:41","guid":{"rendered":"https:\/\/bayevskitchen.com\/?p=3376"},"modified":"2024-03-04T16:09:28","modified_gmt":"2024-03-04T16:09:28","slug":"beetroot-spinach-salad-caramelized-nuts","status":"publish","type":"post","link":"https:\/\/bayevskitchen.com\/beetroot-spinach-salad-caramelized-nuts\/","title":{"rendered":"Beetroot and Spinach Salad with Caramelized Nuts and Citrus Vinaigrette Dressing"},"content":{"rendered":"\n

When you take a first glance on the ingredients list, you can be pushed away and your desire to cook may disappear. But don’t worry, the preparation of most of them will take a minute<\/a>, but instead, you’ll have a large portion that is good for 5 people<\/a> as an addition to the main course<\/a>.<\/p>\n\n\n\n

It has a very contrast sweet and sour taste<\/a>: sweet beetroot<\/a> – bitter-sour grapefruit, sweet caramelized nuts – sour<\/a> pomegranate grains, blue cheese<\/a>, and cayenne pepper that adds a bit of hotness <\/a>and dressing \u2026<\/p>\n\n\n\n

The dressing is a topic of another conversation. It fulfills its role for 100%: combines all the ingredients but does not mute the main ingredients but rather enhances them. You’ll get some beetroot-citrus<\/a> bouquet, very tasty and also healthy<\/a>.<\/p>\n\n\n\n

I’m not very fond of beetroot, but when it\u2019s baked and mixed with other salad<\/a> ingredients it turns out into something awesome.<\/p>\n\n\n\n

What You Need to Cook Beetroot and Spinach Salad with Caramelized Nuts and Citrus Vinaigrette Dressing<\/h2>\n\n\n\n

INGREDIENTS:<\/h3>\n\n\n\n

For salad:<\/p>\n\n\n\n

    \n
  • 4 small beetroots<\/li>\n\n\n\n
  • 75 g (2,6 oz) of walnuts<\/li>\n\n\n\n
  • 2 tbsp of honey<\/li>\n\n\n\n
  • a pinch of cayenne pepper<\/li>\n\n\n\n
  • 150 g (5,3 oz) spinach leaves<\/li>\n\n\n\n
  • \u00bd pomegranate<\/li>\n\n\n\n
  • 1 grapefruit<\/li>\n\n\n\n
  • 75 g (2,6 oz) of blue cheese (gorgonzola, Dor Blue)<\/li>\n\n\n\n
  • Olive oil, salt, pepper<\/li>\n<\/ul>\n\n\n\n

    For dressing:<\/p>\n\n\n\n

      \n
    • 2 tbsp of olive oil<\/li>\n\n\n\n
    • 60 ml (4 tbsp.) of freshly squeezed orange juice<\/li>\n\n\n\n
    • zest of 1 orange<\/li>\n\n\n\n
    • 1 tbsp of white wine vinegar<\/li>\n\n\n\n
    • 1 tbsp of honey<\/li>\n\n\n\n
    • Salt, pepper<\/li>\n<\/ul>\n\n\n\n

      How to Make Beetroot and Spinach Salad with Caramelized Nuts and Citrus Vinaigrette Dressing: Step-by-Step Instructions🔪<\/h2>\n\n\n\n

      STEP 1. PREPARE THE BEETROOT<\/h3>\n\n\n\n

      Firstly, you need to heat up the oven to 200 degrees.<\/p>\n\n\n\n

      Peel 4 small beetroots<\/strong> and cut in the quarter and then every piece in half again.<\/p>\n\n\n

      \n
      \"Peel<\/figure><\/div>\n\n\n


      Cover the small baking sheet with parchment and put there beetroot. Add a few tbsp of olive oil,<\/strong> salt, and pepper. Mix.<\/p>\n\n\n

      \n
      \"Cover<\/figure><\/div>\n\n\n


      When the oven is done, put there baking sheet for 30 minutes.<\/p>\n\n\n

      \n
      \"When<\/figure><\/div>\n\n\n
      \n\n\n\n

      STEP 2. MAKE CARAMELIZED NUTS<\/h3>\n\n\n\n

      Mix 75 g (2,6 oz) of walnuts and 2 tbsp of honey<\/strong>. If your honey is already sugared a bit like mine, microwave it for a couple of minutes to melt.<\/p>\n\n\n

      \n
      \"Mix<\/figure><\/div>\n\n\n


      After it melted add cayenne pepper on the tip of the knife.<\/strong><\/p>\n\n\n\n

      Mix all together.<\/p>\n\n\n

      \n
      \"Add<\/figure><\/div>\n\n\n


      Take another small baking sheet (I used a regular small cast-iron pan), cover with parchment, and put nuts with honey. Place them to the oven for 15-20 minutes.<\/p>\n\n\n

      \n
      \"Put<\/figure><\/div>\n\n\n
      \n\n\n\n

      STEP 3. MAKE A DRESSING AND PEEL A GRAPEFRUIT<\/h3>\n\n\n\n

      Take a jar with a twist cap. Mix there 2 tbsp of olive oil, 1 tbsp of white wine vinegar, 1 tbsp of honey<\/strong>, squeeze 60 ml (4 tbsp.)<\/strong> of orange juice,<\/strong> add zest from 1 orange.<\/strong><\/p>\n\n\n\n

      Close a jar and shake for 0,5-1 minutes to mix ingredients. Then open and taste, add salt and pepper to taste.<\/p>\n\n\n\n

      \n
      \"Make<\/figure>\n\n\n\n
      \"Mix<\/figure>\n<\/figure>\n\n\n\n

      Clear 1 grapefruit<\/strong> from peel and inner parts.<\/p>\n\n\n

      \n
      \"Clear<\/figure><\/div>\n\n\n

      At this point, the nuts are probably ready, take them from the oven and let to cool down.<\/p>\n\n\n

      \n
      \"Take<\/figure><\/div>\n\n\n
      \n\n\n\n

      STEP 4. WAIT UNTIL THE BEETROOT IS READY AND MAKE A SALAD<\/h3>\n\n\n\n

      In 30 minutes take the beetroot off the oven.<\/p>\n\n\n

      \n
      \"Take<\/figure><\/div>\n\n\n

      Let it cool down before adding to the salad, otherwise, spinach leaves will fade.<\/p>\n\n\n\n

      When the beetroot is cooled to the temperature when you can easily touch it with hand, mix it in a bowl with 150 g (5,3 oz) of spinach leaves<\/strong> and grapefruit.<\/p>\n\n\n\n

      \n
      \"Let<\/figure>\n\n\n\n
      \"Mix<\/figure>\n<\/figure>\n\n\n\n

      Add caramelized nuts and a half of pomegranate<\/strong> grains on top.<\/p>\n\n\n

      \n
      \"Add<\/figure><\/div>\n\n\n


      Then tear with a hand 75 g (2,6 oz) of blue cheese<\/strong> and add on top.<\/p>\n\n\n\n

      Right before serving add dressing, that you’ve made in step 3 and mix.<\/p>\n\n\n

      \n
      \"Add<\/figure><\/div>\n\n\n\n
      <\/div>
      \n\t
      \n\t

      Beetroot and Spinach Salad with Caramelized Nuts and Citrus Vinaigrette Dressing<\/h2>\n
      <\/div>\n