Beetroots in walnut sauce with white cheese

Barbabietole rosse con salsa di noci
Raw or almost raw beetroots taste great in a salad. And these beetroots in walnut sauce with fresh, soft goat cheese are absolutely delicious.

For some reason south Italian supermarkets only sell precooked, shrink wrapped beetroots, which places the vegetable in a rather exotic light. Still, raw or almost raw beets taste great in a salad, like this one with walnut dressing and fresh, soft goat cheese.

Serve the salad as a side dish with poultry or meat or as a starter with a nice selection of ‘affetati misti’, but please note that the salad can be quite dominating.

3 medium sized beetroots

12 walnuts
1 clove garlic
1 tomato
1 roasted red pepper
50 ml balsamic vinegar
50 ml olive oil
1 peperoncino

100 g fresh, soft goat cheese (caprino), ricotta or feta.

Clean and peel the beetroots under running water.
Boil them for 5 minutes (- the raw vegetable is too hard and difficult to work with and eat).
Slice the beetroot in ultra thin slices.
Blend tomato, roasted and peeled pepper, garlic, walnuts and peperoncino, olive oil and vinegar to a smooth paste. Add salt and more oil and vinegar to taste.
Fold beetroot slices in the dressing and leave it to rest in the fridge for a couple of hours.
Garnish with white cheese before serving.

More winter salad recipes like beetroots in walnut sauce

Beetroot and apple salad

Raw red cabbage salad with figs and oranges

Brussels sprout salad

Winter salad with beets, carrot, capers, and leeks

Raw cauliflower salad

Beetroots in walnut sauce

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