Hearty winter salad with fried cheese, beets, and walnuts

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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
7g
Fat
23g
Carb
36g

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 red beets (cooked)
  • 1 onion
  • 30 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.
  • 8 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 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!