Advertisement
Story ProgressBack to home

Roast Beets, Valencia Orange and Walnut Salad Recipe

Roast Beets, Valencia Orange and Walnut Salad
How to make Roast Beets, Valencia Orange and Walnut Salad

Aujasya by The Leela brings to you valencia orange segments and herb infused feta cheese layered over thin slices of beets. Topped with rucola and toasted walnuts, this salad is a delightful mix of textures and flavours.

  • Total Cook Time 30 mins
  • Prep Time 15 mins
  • Cook Time 15 mins
  • Recipe Servings2
  • Easy

Ingredients of Roast Beets, Valencia Orange and Walnut Salad

  • 80 Gram Baby beetroot
  • 60 gram Valencia orange
  • 30 gram Baby rucola lettuce
  • 20 gram Assorted wild berries
  • 10 ml Extra virgin olive oil
  • 3 gram Dijon mustard
  • to taste Himalayan pink salt
  • 25 gram Feta cheese
  • 3 gram Fresh assorted herbs
  • 2 gram Black peppercorns
  • 20 gram Walnut halves
  • 5 gram Microgreens

How to Make Roast Beets, Valencia Orange and Walnut Salad

HideShow Media
1.
Roast and cut the beets into thin slices and place the slices neatly on a plate
2.
Neatly cut and remove the orange segments and collect them in a bowl.
3.
Cream the feta cheese, mix the chopped herbs and crushed black peppercorns. Roll into pearls and keep aside.
4.
Crush the assorted berries and keep aside. Prepare the dressing by whisking the crushed berries, olive oil and mustard in a bowl until it emulsifies.
5.
Add salt to the dressing. Toast the walnuts and keep aside.
6.
Sort and wash the microgreens. Place the orange segments and rucola on top of the beetroot slices on the plate.
7.
Add the toasted walnuts, microgreens and herbed feta cheese pearls. Drizzle the dressing from the top evenly on the ingredients. Serve.

Key Ingredients: Baby beetroot, Valencia orange, Baby rucola lettuce, Assorted wild berries, Extra virgin olive oil, Dijon mustard, Himalayan pink salt, Feta cheese, Fresh assorted herbs, Black peppercorns, Walnut halves, Microgreens

5
Advertisement
Language
Dark / Light mode