Prep
30 min
Total
1 hr
Serves
6
Let’s be honest, salads can taste repetitive. Today, Paul Lillakas gives us the tips for making the fanciest winter salad at home.
INGREDIENTS
- 3 large beets scrubbed, cut into wedges
- 1 large red onion peeled, cut into wedges
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- 1 150g wheel of garlic Gournay cheese (such as Boursin)
- 5-6 tbsp cold water
- 3 cups baby arugula
- 1 cup roasted walnuts halved
- extra olive oil
METHOD
- Preheat oven to 400F.
- Line a large baking sheet with parchment paper.
- Drizzle beets and onions with oil; sprinkle with salt and pepper.
- Arrange into a single layer.
- Bake until beets are caramelized and tender, about 45 minutes.
- In a bowl, whisk cheese and water until smooth and creamy. Add extra water, 1 tbsp at a time, if needed.
- Plating: On platter (or individual plates) slather cheese mixture almost to edges, top with beets, onions, arugula and walnuts. Drizzle with extra olive oil.
