Today I’ve got a yummy winter salad recipe for you. I’m personally a lover of salads so when I was cooking for my godmother and my mum a couple of weeks ago I decided to create a delicious wintery salad. I decided to mix it up a little by actually cooking the components of my salad, though I let them cool down completely before serving them. I just wanted to create a different favour experience. The two main veggies I used ended up being 2 beetroots with very special colours, which looked a hundred times prettier than the ordinary purple ones. I got mine from Farmy, the great online shop I wrote about in my last post. So if you want to get some more Info about Farmy I recommend you to check my post with my paneer recipe.
Other then the beets I also baked some radicchio and I topped the salad with orange fillets and pistachios. To finish it all off I then created a lovely dressing made from chickpeas, orange zest, balsamic vinegar and a little agave.
It might sound strange to add chickpeas into a dressing though it tasted absolutely delicious and the chickpeas gave the dressing this amazing creamy texture I was going for.
The salad was a total success. My godmother as well as my mum was blown away and it was all eaten up within minutes. They even went for seconds so it must have been quite a pleaser.
So if you happen to want some happy guests as well I can only recommend you to try this salad, I’m sure you’re guests will love it as much as mine did.
- 2 beetroots, preferably a yellow and a pink one
- 1 head of radicchio
- 2 tbs balsamic vinegar
- 25g pistachios (I used salted and baked ones)
- 1 orange (zest and fillets)
- 50g chickpeas
- salt
- agave syrup
- olive oil
- Preheat your oven to 180°C. Meanwhile peel your beets and wrap them in aluminium foil, also cut your radicchio into eights, put them on a lined baking sheet and drizzle with agave, olive oil and balsamic also sprinkle some salt on top
- Now put the radicchio as well as the beets into your preheated oven. After 20 minutes remove the radicchio from the oven but leave the beets baking for another 40 minutes until they are soft and tender
- I prefer this dish to be served cool, so I let my beets and radicchio cool down completely before preparing the sauce. For the sauce add 50g of cooked chickpeas, 3tbs of balsamic, 1tbs of agave, the zest of one orange and some salt and pepper into a blender and blend until your dressing has become smooth and creamy
- Put your dressing a side, fillet your orange, chop up your pistachios and slice your cooled beets
- Now all your components are prepared and your salad is ready to be plated up, I just arranged the veggies on a plate, topped it with the orange fillets and the pistachios and just before serving it I drizzled the dressing over top
Voila you just created an absolutely amazing winter salad, which is perfect for serving guests. Not only can it be prepared way a head it also tastes amazing and on top of that looks absolutely stunning. A pleasure to the eye as well as your taste buds, what else could you want when you’re trying to impress?
Bisous
Fanny, the foodie
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