step by step guide to make super quick homemade Warm beetroot salad

Good afternoon. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Warm beetroot salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Warm beetroot salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Warm beetroot salad is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 12 baby beetroots, leaves trimmed and washed
  • 4 slices pancetta
  • 1/2 cup (55g) walnut halves
  • 1/4 cup (60ml) walnut oil
  • 2 tablespoons red wine vinegar
  • 100g baby beetroot leaves (see note)
  • 100g goat’s cheese, crumbled

Method

  • Step 1
    Preheat oven to 180�C. Wrap each beetroot in foil. Place on an oven tray. Bake in oven for 25-30 minutes or until tender. Remove from oven and set aside for 5 minutes to cool slightly.
  • Step 2
    Meanwhile, place pancetta and walnuts on separate oven trays and bake in oven for 5 minutes or until pancetta is crisp and walnuts toasted.
  • Step 3
    Wear gloves to peel beetroot. Place oil and vinegar in a jar, shake well. Season to taste with salt and pepper.
  • Step 4
    Arrange the beetroot leaves on serving dishes. Top with beetroots, crumbled goat’s cheese, walnuts and pancetta. Drizzle with dressing. Serve.

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