An innovative salad recipe from the home and style expert, Svitlana Flom, who is also the Editor-In-Chief of Art de Fete, an informative website that offers tips and recipes to help women enrich their home entertaining style.
Beets are one of those versatile root vegetables which are excellent roasted, sautéed, boiled or raw! Beetroot is also a nutritional powerhouse, rich in fiber and vitamin C. In this salad, the earthy sweetness is paired with sharp and buttery Manchego cheese, juicy cherry tomatoes and toasted walnuts to add the crunch. To make the beets palatable, let the grated beets sit and marinate in some simple vinaigrette of olive oil, Champagne vinegar, and salt. It will soften it and bring up the flavor to a new height. Alternatively, a goat cheese and pistachio variation can be used instead.
- 1 Tablespoon Champagne vinegar
- Pinch of dred oregano
- Pinch of Sea salt
- Pinch of Freshly ground black pepper
- 1 clove garlic, finely minced
- 3 Tablespoons extra-virgin olive oil
- 2 red beets, peeled
- ½ Cup cherry tomatoes
- ⅛ Cup fresh flat-leaf Italian parsley leaves
- ¼ Cup walnuts, toasted and roughly chopped
- 2 Ounces manchego cheese
Whisk together the vinegar, garlic, oregano, salt, and pepper. Gradually add the olive oil until well combined.
Thinly julienne the beets using a mandoline or a very sharp knife. Transfer to a bowl and pour the dressing over the top. Let it sit at room temperature for 15 to 20 minutes.
To finish off the salad, add the cherry tomatoes and parsley leaves, gently mix to combine. Adjust the seasoning and plate the salad. Sprinkle each serving with walnuts and shave the cheese on top.