Chervil and Roasted Beetroot Salad

This salad is a simple but elegant way to enjoy the earthy sweetness of roasted beetroot. The chervil adds a bright, herbaceous flavor, while the walnuts provide a nutty crunch. The balsamic vinegar adds a touch of acidity, and the olive oil helps to bring all the flavors together.

Beetroot has been cultivated for centuries, and it is believed to have originated in the Mediterranean region. The ancient Greeks and Romans used beetroot for both culinary and medicinal purposes. In the Middle Ages, beetroot was a popular vegetable in Europe, and it was often used in soups, stews, and salads. Today, beetroot is still a popular vegetable around the world, and it is often used in both sweet and savory dishes.

Prep time: 15 | Cook time: 0 | Serves: 2

Ingredients

• 1 bunch of beetroot, roasted and peeled
• 1/2 cup of chervil, chopped
• 1/4 cup of walnuts, chopped
• 2 tablespoons of olive oil
• 1 tablespoon of balsamic vinegar
• Salt and pepper to taste

Instructions

1. Cut the roasted beetroot into bite-sized pieces.
2. Add the beetroot, chervil, and walnuts to a bowl.
3. Drizzle with olive oil and balsamic vinegar.
4. Season with salt and pepper to taste.
5. Toss to combine.

Why It Works

• Roasting the beetroot intensifies its natural sweetness.
• The chervil adds a bright, herbaceous flavor that complements the sweetness of the beetroot.
• The walnuts provide a nutty crunch that adds texture to the salad.
• The balsamic vinegar adds a touch of acidity that helps to balance out the sweetness of the beetroot.
• The olive oil helps to bring all the flavors together and creates a smooth, creamy texture.