Lunch

Charred Octopus & Roasted Beet Salad with Walnut Romesco & Crispy Sage

Name: Charred Octopus & Roasted Beet Salad with Walnut Romesco & Crispy Sage
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 2 servings
Ingredients: 1.25 lb cleaned octopus tentacles; 8 oz golden beets; 8 oz red beets; 3 tbsp extra-virgin olive oil, divided; 2 tbsp red wine vinegar; 4 garlic cloves, smashed; 3 bay leaves; 1 tsp kosher salt; ½ cup roasted walnuts; 2 roasted red peppers (jarred or fresh); 1 tbsp sherry vinegar; ¼ tsp Aleppo pepper; 2 tbsp butter; 12 fresh sage leaves; 2 cups bitter greens (arugula, frisée); Fleur de sel and black pepper

Marinated octopus is grilled until tender and charred at the edges, then tossed with roasted golden and red beets, bitter greens, and a deep-burnished walnut romesco spiked with Aleppo pepper. Crispy sage leaves fried in brown butter provide crackling texture and herbal depth. This is a composed salad that rewards every component.

846calper serving 52gprotein 39gcarbs 55gfat 20min prep 55min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this