Beetroot Salad with Roasted Walnuts & Ricotta Salata

Beetroot Salad with Roasted Walnuts & Ricotta Salata

Beetroot Salad with Roasted Walnuts & Ricotta Salata

Beetroot Salad with Roasted Walnuts & Ricotta Salata

Beetroot Salad with Roasted Walnuts & Ricotta Salata

Course Appetizer

Ingredients
  

  • 500 g trimmed beetroot (about 3medium), scrubbed well
  • 150 g baby spinach leaves
  • ½ cup walnuts, toasted
  • 60 g fetta cheese, crumbled
  • ½ cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • Flaked salt
  • cracked pepper

Instructions
 

  • Add water to the Steam level in the cookingpot of the rice cooker. Insert the steaming trayand put beetroot onto the tray. Close lid.
  • Select the Steam function, set timer for 30minutes, and press Start (large beetroots maytake up to 35 minutes).
  • Once the audible tone has sounded toindicate the end of cooking, open the lid andtest the beetroots for doneness – they shouldbe able to be easily pierced with the tip of aknife. Add additional time if necessary.
  • Remove beetroot and cool for 15 minutes thenpeel with a paring knife (this is best done whilewearing gloves to prevent any staining of yourhands); the skin of the beetroot should easilypull away from the flesh. Once peeled, cut intosmall wedges.
  • Place wedges into a mixing bowl and toss withthe remaining ingredients.
  • Make dressing by combining oil and vinegar ina covered container, season to taste. Shakeand drizzle over salad. Serve.
Keyword Beetroot Salad with Roasted Walnuts & Ricotta Salata, cuisinart
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