Hearty winter salad with fried cheese, beets, and walnuts

Based on 2 ratings
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Devan

Devan

Editor

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
fried cheese pockets
200 g red beets (cooked)
30 g walnuts
onion
2 tbsp balsamic vinegar
2 tbsp pumpkin seed oil
1 tsp honey
200 g lamb's lettuce
salt
pepper
vegetable oil (for frying)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • frying pan (small)
  • tongs
  • large bowl
  • salad servers

Nutrition per serving

Cal
402
Protein
7 g
Fat
23 g
Carb
36 g
  • Step 1/3

    Cut the beetroot in half, then thinly slice. Peel and thinly slice onion. Roughly chop walnuts and toast in a small pan. Set aside.
    • 200 g red beets (cooked)
    • onion
    • 30 g walnuts
    • cutting board
    • knife
    • frying pan (small)

    Cut the beetroot in half, then thinly slice. Peel and thinly slice onion. Roughly chop walnuts and toast in a small pan. Set aside.

  • Step 2/3

    Add vegetable oil to the frying pan and fry fried cheese pockets over medium high heat until golden brown on both sides. Set aside.
    • fried cheese pockets
    • vegetable oil (for frying)
    • tongs

    Add vegetable oil to the frying pan and fry fried cheese pockets over medium high heat until golden brown on both sides. Set aside.

  • Step 3/3

    In a large bowl whisk together the balsamic vinegar, pumpkin seed oil, and honey and season with salt and pepper. Add lamb’s lettuce, toss to combine, and transfer to a serving plate. Arrange onion, fried cheese pockets, walnuts, and beets over the salad. Serve immediately and enjoy!
    • 2 tbsp balsamic vinegar
    • 2 tbsp pumpkin seed oil
    • 1 tsp honey
    • 200 g lamb's lettuce
    • salt
    • pepper
    • large bowl
    • salad servers

    In a large bowl whisk together the balsamic vinegar, pumpkin seed oil, and honey and season with salt and pepper. Add lamb’s lettuce, toss to combine, and transfer to a serving plate. Arrange onion, fried cheese pockets, walnuts, and beets over the salad. Serve immediately and enjoy!