Beet Salad with Roquefort and Walnuts

French Beet Salad with Roquefort and Walnuts Recipe

Region / culture: France | Preparation time: 20 minutes | Cooking time: 10-14 minutes | Servings: 4

Introduction

Beet Salad with Roquefort and Walnuts is a vibrant and flavorful dish that combines the earthy sweetness of beets with the creamy tanginess of Roquefort cheese and the crunchy texture of walnuts. This salad is not only a feast for the eyes with its bold colors but also a delight to the palate with its complex flavors and textures. Perfect for a sophisticated starter, a healthy lunch, or a side dish, this recipe is versatile and can be enjoyed year-round.

History

The combination of beets with blue cheese and nuts has roots in classic European cuisine, particularly in France where Roquefort cheese originates. The use of beets in salads has been documented for centuries, but it was the innovation of pairing them with the sharpness of blue cheese and the earthy crunch of nuts that elevated the dish to a modern gourmet standard. This recipe, with its specific combination of Roquefort and walnuts, is a contemporary take on these traditional flavors, showcasing how simple ingredients can be transformed into an elegant dish.

Ingredients

4 medium-sized beets, gently washed and trimmed
3 tbsp balsamic vinegar
2 tbsp walnut oil
1 tsp dijon mustard
0.25 cup shelled walnuts, halves or pieces
2 oz (57 g) roquefort or blue cheese
4 servings mixed salad greens

How to prepare

In a 3 qt (2.84 liter) or larger Duromatic pressure cooker, place whole beets on the steaming trivet with 0.5 cup of water in the bottom of the cooker.
Close the lid and bring the pressure to the second red ring (15psi) over high heat.
Adjust the heat to stabilize the pressure at the second red ring and cook for 10 to 14 minutes, depending on the size of the beets.
Off the heat, allow the pressure to subside naturally.
Cool the beets, slip off their skins, and cut them into julienne strips.
Mix balsamic vinegar and mustard together.
Slowly add the oil while whisking to make a vinaigrette.
Toss the beets in the vinaigrette to coat them.
Arrange greens on each plate and place the beets on top.
Just before serving, crumble Roquefort over each serving and garnish with walnut pieces.

Variations

For a vegan version, substitute the Roquefort cheese with a vegan blue cheese alternative or omit it altogether. You can also try different nuts, such as pecans or almonds, for a variation in texture and flavor. Adding slices of fresh pear or apple can introduce a sweet contrast to the earthy beets and tangy cheese.

Cooking Tips & Tricks

To ensure the beets are cooked perfectly, use beets that are similar in size for even cooking. When peeling the cooled beets, consider using gloves to avoid staining your hands. For a more intense flavor, you can roast the walnuts lightly before adding them to the salad. If the vinaigrette is too thick, adjust its consistency with a little more walnut oil or balsamic vinegar to taste. Lastly, crumble the Roquefort cheese gently to maintain its texture in the salad.

Serving Suggestions

This salad is best served fresh. It can be enjoyed on its own as a light lunch or as a sophisticated starter for a dinner party. It pairs beautifully with crusty bread or a light soup for a more filling meal. For a complete dinner, serve it alongside grilled chicken or fish.

Cooking Techniques

Steaming the beets in a pressure cooker as described ensures they are cooked through yet retain their nutrients and color. Alternatively, roasting the beets wrapped in foil can concentrate their sweetness, offering a different flavor profile for the salad.

Ingredient Substitutions

If walnut oil is unavailable, olive oil can be used as a substitute, though it will slightly alter the flavor profile. Any blue cheese can replace Roquefort if desired, and for those who prefer a nut-free version, roasted pumpkin seeds make a great alternative to walnuts.

Make Ahead Tips

The beets can be cooked, peeled, and stored in the refrigerator up to two days in advance. The vinaigrette can also be prepared ahead of time and stored separately. Assemble the salad just before serving to maintain the freshness and texture of the greens.

Presentation Ideas

Serve the salad on a wide platter to showcase the vibrant colors of the beets against the greens. Crumble the Roquefort cheese generously on top and scatter the walnut pieces for a rustic yet elegant presentation. A drizzle of the vinaigrette just before serving adds a glossy finish.

Pairing Recommendations

This salad pairs wonderfully with a crisp white wine, such as a Sauvignon Blanc or a dry Riesling, which can complement the tanginess of the Roquefort and the sweetness of the beets. For a non-alcoholic option, a sparkling water with a squeeze of lemon is refreshing and balances the flavors of the salad.

Storage and Reheating Instructions

This salad is best enjoyed fresh and does not reheat well due to the delicate nature of the salad greens and the intended texture of the cheese and nuts. However, leftover beets can be stored in an airtight container in the refrigerator for up to three days and used in other dishes.

Nutrition Information

Calories per serving

A serving of this Beet Salad with Roquefort and Walnuts contains approximately 200 calories. The majority of these calories come from the healthy fats in the walnut oil and walnuts, with the rest provided by the beets and Roquefort cheese. This makes it an excellent choice for a light meal or a nutritious side dish.

Carbohydrates

This Beet Salad with Roquefort and Walnuts is relatively low in carbohydrates, with the primary source being the beets themselves. A serving of this salad contains approximately 13 grams of carbohydrates. The majority of these carbs come from the natural sugars in the beets, making this dish a healthy option for those monitoring their carbohydrate intake.

Fats

The fats in this salad come primarily from the walnut oil and the walnuts, both of which are rich in healthy monounsaturated and polyunsaturated fats. These fats are beneficial for heart health. The Roquefort cheese also contributes saturated fats to the dish. In total, a serving of this salad contains about 15 grams of fat, with a balance of healthy fats and a smaller amount of saturated fat.

Proteins

This salad provides a moderate amount of protein, mainly from the Roquefort cheese and walnuts. Each serving contains approximately 6 grams of protein. While not a high-protein dish, it contributes to the daily protein requirements and makes for a satisfying meal or side dish.

Vitamins and minerals

Beets are a fantastic source of several vitamins and minerals, including vitamin C, folate, and potassium. They also contain manganese and iron. Walnuts add to the mineral content with magnesium and phosphorus. Roquefort cheese, although consumed in smaller quantities in this salad, contributes calcium and vitamin B12. This dish is a nutritional powerhouse, providing a range of essential nutrients.

Alergens

This recipe contains common allergens: nuts (walnuts) and dairy (Roquefort cheese). Individuals with allergies to these ingredients should avoid this dish or consider suitable substitutions.

Summary

Overall, Beet Salad with Roquefort and Walnuts is a nutritious dish that offers a good balance of carbohydrates, proteins, and healthy fats. It is rich in vitamins and minerals, making it a beneficial addition to any meal. With approximately 200 calories per serving, it is an excellent option for those looking for a light yet satisfying dish.

Summary

Beet Salad with Roquefort and Walnuts is a delightful dish that combines the sweetness of beets with the creamy tang of Roquefort cheese and the crunch of walnuts. It is not only visually appealing but also packed with nutrients and flavors. This salad is versatile, allowing for various substitutions and variations to suit different dietary needs and preferences. Whether served as a light lunch, a starter, or a side dish, it is sure to impress with its elegant presentation and complex taste profile.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Beet Salad with Roquefort and Walnuts. It was a warm summer day, and I was visiting a farmer's market in a small town not far from where I live. As I wandered through the stalls, admiring the vibrant colors of the fresh produce, I came across a stall selling all sorts of unique and exotic ingredients.

One of the items that caught my eye was a bunch of deep red beets, their earthy smell filling the air around me. I had never been a huge fan of beets before, but something about their plump, juicy appearance intrigued me. The farmer who was selling them noticed my interest and started telling me all about the health benefits of beets and how versatile they could be in the kitchen.

He then went on to share a recipe with me that he said was a family favorite - Beet Salad with Roquefort and Walnuts. The combination of sweet, earthy beets with tangy Roquefort cheese and crunchy walnuts sounded absolutely divine to me. I knew I had to give it a try.

That evening, I gathered all the ingredients I needed and got to work in the kitchen. I roasted the beets until they were tender and sweet, then peeled and sliced them into thin rounds. I crumbled the pungent Roquefort cheese on top, letting its sharp flavor meld with the sweet beets.

Next, I toasted the walnuts in a dry skillet until they were fragrant and golden, then sprinkled them over the salad for a satisfying crunch. A simple vinaigrette made with olive oil, balsamic vinegar, and a touch of honey tied everything together perfectly.

When I took my first bite of the finished salad, I was blown away by how delicious it was. The earthy sweetness of the beets paired beautifully with the tangy cheese and crunchy walnuts, creating a harmonious symphony of flavors and textures in my mouth. I knew right then and there that this recipe would become a staple in my kitchen for years to come.

Over the years, I have made this Beet Salad with Roquefort and Walnuts countless times, each time tweaking the recipe slightly to suit my tastes. Sometimes I add a handful of fresh herbs like parsley or chives for an extra burst of freshness. Other times I swap out the Roquefort for a creamy goat cheese or feta to mix things up.

No matter how I choose to make it, this salad always brings me back to that warm summer day at the farmer's market when I first discovered it. It reminds me of the joy of exploring new flavors and ingredients, and the satisfaction of creating something delicious with my own two hands.

I love sharing this recipe with my friends and family, passing on the tradition of beet salad with Roquefort and walnuts to the next generation. And as I continue to learn and grow in my culinary journey, I know that this simple yet elegant dish will always hold a special place in my heart.