Finnish Roasted Beetroot and Goat Cheese Salad

Introduction

Experience the incredible flavors of Finnish cuisine with this roasted beetroot and goat cheese salad, prepared entirely on the Arteflame grill. The open-fire grilling method enhances the natural sweetness of the beets, while the creamy Finnish goat cheese and crunchy walnuts bring a perfect balance of texture and taste. Cooking outdoors on the Arteflame not only delivers superior flavor but also makes the process fun and easy. Let’s fire up the grill and get started!

Ingredients

• 4 medium beets, washed and trimmed
• 2 tbsp butter
• 4 oz Finnish goat cheese, crumbled
• 1/4 cup walnuts, toasted on the grill
• 2 tbsp honey
• 2 tbsp balsamic glaze
• Salt and black pepper to taste
• Fresh arugula or mixed greens

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins inside the grill and stack firewood over them.
3. Light the napkins and allow the fire to build up. The grill will be ready in about 20 minutes.

Step 2: Prepare the beets

1. Place the whole beets on the flat cooktop near the hotter center zone.
2. Cover them lightly with a drizzle of melted butter and season with salt.
3. Grill for about 30-40 minutes, turning occasionally for even cooking, until tender.

Step 3: Toast the walnuts

1. On the outer cooler section of the griddle, place the walnuts.
2. Toast for about 5 minutes, tossing occasionally until golden brown. Remove and set aside.

Step 4: Slice and dress the beets

1. Once the beets are fork-tender, remove them from the Arteflame.
2. Allow them to cool slightly, then peel and slice them.
3. Drizzle with balsamic glaze and honey, then toss them gently.

Step 5: Assemble the salad

1. Arrange fresh arugula or mixed greens on a plate.
2. Top with the grilled beet slices.
3. Sprinkle crumbled Finnish goat cheese and toasted walnuts over the top.
4. Finish with an extra drizzle of balsamic glaze.

Tips

• Cut beets into thick slices after grilling for a more intense, smoky flavor.
• Use a knife to test if the beets are done—if it slides in easily, they’re ready.
• Adjust the balance of sweetness and acidity with the honey and balsamic glaze.

Variations

• Herbed Goat Cheese Delight: Mix fresh rosemary and thyme into the goat cheese before sprinkling over the salad.
• Nutty Crunch: Swap walnuts for crushed hazelnuts or pecans for a different texture.
• Citrus Twist: Add grilled orange slices for a refreshing citrus contrast.
• Avocado Infusion: Slice ripe avocado and add for a creamy texture boost.
• Spicy Kick: Sprinkle with red chili flakes for a little heat.

Conclusion

This Finnish-inspired roasted beetroot and goat cheese salad is packed with bold flavors and textures, all created right on the Arteflame grill. The caramelized sweetness of the beets, creamy goat cheese, and crunchy walnuts come together for an impressive dish that’s perfect for any occasion.

Best Pairings

• Pair with a crisp white wine like Sauvignon Blanc or Riesling.
• Enjoy alongside grilled chicken or steak for a complete meal.
• Serve with warm, freshly grilled flatbread.