Sałatka z Roszponki z Burakiem

Name: Sałatka z Roszponki z Burakiem
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Cuisine: Polish
Ingredients: 120 g Lamb's lettuce, washed and dried; 600 g Beetroot, whole and unpeeled; 120 g Goat cheese, crumbled; 60 g Walnut, roughly chopped; 45 ml Olive oil; 20 ml Balsamic vinegar; 15 g Honey; 3 g Salt; 1 g Black pepper, freshly ground

Sałatka z Roszponki z Burakiem · ready in 1 h 30 min · 4 servings · 398 kcal per serving · easy · 9 ingredients

A modern Polish supper salad with earthy roasted beetroot, tender lamb's lettuce, creamy goat cheese, toasted walnut, and a honey-balsamic dressing.

Prep: 25 min
Cook: 1 h 5 min
Total: 1 h 30 min
Serves: 4
kcal: 398
Difficulty: easy

Polish Supper Gluten-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

120 gLamb's lettuce, washed and dried
600 gBeetroot, whole and unpeeled
120 gGoat cheese, crumbled
60 gWalnut, roughly chopped
45 mlOlive oil
20 mlBalsamic vinegar
15 gHoney
3 gSalt
1 gBlack pepper, freshly ground

Equipment

oven, stovetop, foil, baking tray, dry frying pan, salad spinner, knife, cutting board, mixing bowl, whisk, serving plates, small bowl

Instructions

Prepare Workstation
Gather all ingredients, foil, baking tray, dry frying pan, salad spinner, knife, board, bowl, whisk, and serving plates. · 3 min
What to look for: All ingredients and tools are measured and within reach.
Roast Beetroots
Heat the oven to 204°C / 400°F, wrap whole beetroots in foil, place on a tray, and roast for 60 minutes. · 1 h
What to look for: The beetroot skins look wrinkled and the parcels feel soft when pressed.
Peel And Dice
Cool the roasted beetroots until safe to handle, slip off the skins, and dice the flesh into neat bite-size cubes. · 15 min
What to look for: The beetroot is tender, glossy, and cut into even cubes.
Toast Walnuts
Toast the walnuts in a dry frying pan over medium heat, shaking often, until fragrant and lightly deepened in color. · 4 min
What to look for: The walnuts smell nutty and show small golden edges.
Dry Lettuce
Wash the lamb's lettuce gently in cold water, drain well, and spin until the leaves are dry enough to hold dressing. · 5 min
What to look for: The leaves are perky, clean, and no water pools underneath.
Whisk Dressing
Whisk olive oil, balsamic vinegar, honey, salt, and black pepper in a bowl until glossy and lightly thickened. · 3 min
What to look for: The dressing looks smooth, shiny, and slightly emulsified.
Arrange Salad
Arrange lamb's lettuce on plates, then top evenly with beetroot cubes, crumbled goat cheese, and toasted walnuts. · 4 min
What to look for: Green leaves are visible beneath ruby beetroot, white cheese, and walnuts.
Dress And Serve
Drizzle the dressing over the salad just before serving so the lamb's lettuce stays fresh, crisp, and bright. · 1 min
What to look for: The salad is lightly coated but not soaked.

Nutrition (per serving)

kcal	398
Protein	12 g
Carbohydrates	22 g
of which sugars	15 g
Fat	29 g
of which saturated	9 g
Fibre	6 g
Sodium	569 mg

Nutri-ScoreB

Allergens

Contains: milk, nuts

Ingredient substitutions

Lamb's lettuce

Mâche: Mâche is another common name for lamb's lettuce.

Beetroot

Small beetroot: Use the same total weight; smaller roots may roast slightly faster.

Goat cheese

Soft goat cheese: Choose a creamy, crumbly goat cheese for the classic contrast with beetroot.

Walnut

Walnut half: Break or chop after toasting if you prefer larger pieces.

Olive oil

Mild olive oil: A mild oil keeps the honey and balsamic vinegar clear in the dressing.

Honey

Runny honey: Runny honey blends more easily into the dressing.