This has become my favorite winter salad. I make sure to get a piece of every ingredient on each mouthful because this combination is an amazing experience. The catalyst that combines everything so well are the candied walnuts so make sure to include them… they are not just for show. You can either make them with maple syrup, which in my opinion gives them a more complex flavor and is easier to handle, or with sugar for a more crunchy result. For the walnuts, you can multiply the recipe and make these for your own indulgunce or give as a gift.
– 150gr shelled & halved walnuts
– 1/2 tsp pepper
– 1/2 tsp paprica
– 1/3 tsp cayene pepper
– 1/3 tsp cumin
– 1 tbs oil or butter
– 5 tbs maple syrup or sugar
1. Add the oil in a skillet and bring the heat to medium. Add the walnuts and stir well until they are all coated with oil.
2. Add all the spices and stir well. Cook for about 5 minutes antil toasted and fragrant.
3. Add the syrup and stir regularly until it has formed a caramel like texture around the nuts, about 2 minutes.
4. Pour the nuts on baking parchment making sure to space them so they dont form a big lump and let them cool completely.
– 1 orange, juiced
– 1 tbs olive oil
– 1 tsp dijon mustard
– 1 tsp greek yogurt
– 1 tbs honey
– salt and pepper
1. You guessed it… mix everything together and season ligtly with salt and pepper. I use a small handheld wizzer to always make a smooth dressing as it helps to emulsify the oil.
– 4 beetroots
– baby spinach leafs
– goats chesse
1. Wrap each beet with aluminum foil, place in a baking tray and bake at 200 until a fork can be inserted smoothly for about one hour depending on the size.
2. Let beets cool peel and slice them and set aside.
3. Place a handful of each leaf salad in a serving bowl and arrange the sliced beetroots any way you like.Sprinkle the dressing all over, crumble as much cheese as you like on top and garnish with the candied walnuts. Personally i like lots of walnuts and go light on the cheese.
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