Beetroot Winter Salad
Lemon zest
- Juice of half a lemon
6 tablespoons of olive oil
Wrap the beets, including the skin, in aluminum foil and bake in an oven at 200-220 degrees Celsius for 1-1.5 hours. Peel the skin off. Slice the cooked beets into round slices.
Place your ribbed pan on the stove and heat it. Arrange the thinly sliced pears in the heated pan. Gently press down to create ribs and cook until both sides are caramelized.
In a mixing bowl, combine honey, mustard, lemon zest, lemon juice, and olive oil. Add salt and pepper and mix well. Set aside.
Arrange the coarsely chopped arugula on the bottom of the serving dish. Place the chopped beets on top. Arrange the caramelized pears. Sprinkle chopped walnuts and crumbled feta cheese over everything. Drizzle with the prepared sauce before serving.
