Roasted Beet Salad with Feta and Walnuts
Beets roasted in foil until they slip out of their skins, with salty feta and walnuts toasted to the edge of burning.
- Total time
- 1 hr 15 min
- Yield
- Serves 6
Salads
Crisp, dressed, and built to travel.
Crisp, dressed, and built to survive a table. A good few of these are summer salads; the rest are the roasted, wintry kind.
The advice that recurs is about timing. Salt draws water out of vegetables within minutes, so most of these are dressed at the table rather than in the kitchen.
Green Fruit Salad
Six green fruits, a honey lime dressing, and nothing brown. The dressing is what stops the apples turning.
- Total time
- 20 min
- Yield
- Serves 8
Beet and Goat Cheese Salad
Thinly sliced roasted beets, rounds of soft goat cheese, pistachios and a balsamic reduction.
- Total time
- 1 hr 20 min
- Yield
- Serves 4
Crunch Salad
Six vegetables cut to the same size, feta, toasted seeds and a sharp balsamic vinaigrette. Assembled, not tossed in advance.
- Total time
- 20 min
- Yield
- Serves 6
Orzo Pasta Salad
Dressed twice — once warm, once cold — so the seasoning goes through the pasta instead of sitting on it.
- Total time
- 30 min
- Yield
- Serves 8
Autumn Apple Pasta Salad
Crisp diced apple, toasted pecans and cold pasta in a tangy Greek yogurt dressing that keeps the fruit pale and the noodles seasoned all the way through.
- Total time
- 1 hr
- Yield
- Serves 6 as a side
Balsamic Steak Gorgonzola Salad with Grilled Corn
Charred sweet corn, cold peppery leaves and warm sirloin sliced against the grain, with enough Gorgonzola to stand up to the balsamic.
- Total time
- 48 min
- Yield
- Serves 4