In a small bowl, whisk the oil, vinegar, honey, salt and black pepper until smooth.
Bowl
To assemble
2
Wrap each beet in foil, place in a pan and bake in a hot oven (180–200°C / 355–390°F) about an hour, until tender. Let cool.
Aluminum foilOvenBaking pan
3
Peel the beets and cut into cubes.
KnifeCutting board
4
Toast the almonds in a dry skillet over medium heat 3–4 minutes, stirring, until they turn lightly golden and fragrant. Let cool.
⚙ Dry-Pan ToastingStoveFrying pan
💡Toast over medium heat and keep things moving: nuts, pine nuts and spices go from toasted to burnt in seconds. Transfer to a plate right away, since the hot pan keeps toasting.
5
Arrange the leaves on a serving plate.
6
Arrange on top the beets.
7
Sprinkle the cheese and nuts on top.
8
Drizzle with the dressing and serve immediately.
💡The dressing goes on only just before serving: dressed green leaves wilt within minutes.
210calories
7 gprotein
10 gcarbs
16 gfat
● protein 14%● carbs 19%● fat 67%
Per serving (113 g), of 4 servings
For the Salad Dressing · To assemble ·
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⚖ About the ingredients
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Balsamic vinegar: measured in tbsp in this recipe: 1 tbsp = 16 g · 88 kcal per 100 g · More about Balsamic vinegar →
Honey: measured in tsp in this recipe: 1 tsp = 7 g · 304 kcal per 100 g · More about Honey →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Beet: measured in pieces: one ≈ 82 g · 43 kcal per 100 g · More about Beet →
Almonds: measured in tbsp in this recipe: 1 tbsp = 15 g · 590 kcal per 100 g · More about Almonds →
🔧 Tools needed (7) · 🍳 2 cooking vessels
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
🧻 Consumables: Aluminum foil
By the steps, as the recipe is built now: another version or addition can change the list.
