Hibiscus-Glazed Beet and Goat Cheese Salad
Roasted beets glazed with a reduction of the Skin & Beauty Blend, served over greens with goat cheese and walnuts — a vivid, tart-sweet salad that mirrors the tea's own ruby color.
This salad turns the tea itself into the glaze. Brewing the Skin & Beauty Blend strong and reducing it with a touch of honey and balsamic concentrates the hibiscus and rosehip's natural tartness into a glossy, garnet-colored syrup that coats roasted beets beautifully.
Roasting the beets first caramelizes their natural sugars, which balances the glaze's acidity instead of fighting it. The nettle and dandelion in the blend add a faint, savory, almost spinach-like undertone to the reduction that keeps it from tasting purely like fruit syrup.
Built over a bed of peppery arugula or baby spinach, with creamy goat cheese and toasted walnuts for crunch, this salad plays on the same tart-earthy-rich balance that defines the tea itself — each forkful echoes a sip of the brew.
It works equally well as a light lunch or as a starter for a dinner party — and since the glaze keeps in the fridge for about a week, it is easy to make ahead and use for several meals.
Ingredients
- 3 medium beets, scrubbed and trimmed
- 1 cup strongly brewed Skin & Beauty Blend tea (2 tea bags steeped 8 minutes)
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil, divided
- 4 cups arugula or baby spinach
- 100 g goat cheese, crumbled
- 1/3 cup walnuts, toasted and chopped
- 1 tsp orange zest
- Salt and freshly ground black pepper
How to make it
- 1Preheat oven to 200°C (400°F). Toss beets with 1 tbsp olive oil, salt, and pepper. Wrap in foil and roast 45–55 minutes until fork-tender. Cool, peel, and slice into wedges.
- 2While beets roast, simmer the brewed tea with honey and balsamic vinegar in a small saucepan over medium heat until reduced to about 3 tablespoons of glossy syrup, 10–12 minutes. Set aside to cool slightly.
- 3Toss the warm beet wedges with half the glaze.
- 4Arrange arugula on a platter, top with glazed beets, crumbled goat cheese, and toasted walnuts.
- 5Drizzle with the remaining glaze and the remaining olive oil, scatter orange zest on top, and season with a final pinch of salt and pepper.
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Tart hibiscus and rosehip with earthy nettle and dandelion call for foods that play with both sweetness and brightness — think yogurt bowls, fresh salads, and light citrus desserts.
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