Beetroot And Camembert Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Wash and peel the beets, then cut them into bite-sized cubes.
• STEP 3.Place the beet cubes on a baking sheet and drizzle with olive oil. Season with salt and pepper.
• STEP 4.Roast the beets in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized.
• STEP 5.While the beets are roasting, prepare the balsamic vinaigrette by whisking together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper in a small bowl.
• STEP 6.Once the beets are done, remove them from the oven and let them cool slightly.
• STEP 7.In a large salad bowl, combine the roasted beets, mixed greens, walnuts, and crumbled Camembert cheese.
• STEP 8.Drizzle the balsamic vinaigrette over the salad and toss gently to coat all the ingredients.
• STEP 9.Serve the Beetroot and Camembert Salad immediately as a side dish or a light lunch option.

Cooking Tips

• To save time, you can use pre-cooked beets instead of roasting them from scratch.
• If you prefer a stronger cheese flavor, you can substitute Camembert with blue cheese or goat cheese.
• For added crunch, you can toast the walnuts before adding them to the salad.

Storage and Serving

• This salad is best served fresh and should be consumed immediately.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Before serving the leftovers, give the salad a quick toss to redistribute the dressing and flavors.