Emilia-Romagna Balsamic Beet Salad

Eleanor Craig

This exquisite salad pays homage to the rich culinary heritage of Emilia-Romagna, Italy, known for its old-world charm and earthy flavors. The sweet, tangy notes of aged balsamic vinegar dance with the earthy richness of roasted beets, creating a delightful symphony of flavors and textures. A modern interpretation rooted in tradition, this dish promises to elevate any dining experience.

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Prep Time 20

Cook Time 1

Total Time 1 20

Course Salad

Cuisine Italian

Servings servings

Calories 332 kcal

Ingredients

4 medium beets preferably organic, peeled and halved
2 tablespoons olive oil extra virgin
¼ cup aged balsamic vinegar preferably Modena
50 grams arugula fresh and washed
50 grams walnuts toasted and chopped
100 grams goat cheese crumbled
2 tablespoons honey preferably raw
1 pinch salt
1 pinch ground black pepper

Instructions

Preheat the oven to 200°C (400°F).
Toss the halved beets with olive oil, salt, and pepper on a baking sheet. Roast for about 40 to 45 minutes, until they are tender and slightly caramelized.
Allow the beets to cool slightly before slicing them into wedges or bite-sized pieces.
In a small pan over medium heat, reduce the balsamic vinegar to half its volume to concentrate its flavors and create a syrupy texture, approximately 10 minutes.
In a large bowl, gently toss the sliced beets with arugula, walnuts, and goat cheese.
Drizzle the reduced balsamic vinegar and honey over the salad. Season with additional salt and pepper to taste.

Notes

For added depth of flavor, try adding a touch of lemon zest to the dressing. Substitute pecans for walnuts if desired. Adjust cheese to fit dietary needs by using dairy-free alternatives.

Nutrition

Calories: 332kcalCarbohydrates: 30gProtein: 10gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gCholesterol: 12mgSodium: 242mgPotassium: 684mgFiber: 6gSugar: 23gVitamin A: 614IUVitamin C: 10mgCalcium: 100mgIron: 3mg

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