At-home winter salad

Prep 30 min

Total 1 hour

Serves 6

Step up your salad game.

Let’s be honest, salads can taste repetitive. Today, Paul Lillakas gives us the tips for making the fanciest winter salad at home.

large beets, scrubbed, cut into wedges

large red onion, peeled, cut into wedges

2 tbsp

olive oil

1/2 tsp

sea salt

1/2 tsp

freshly cracked black pepper

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

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.