Beetroot Salad with Goat Cheese
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the vegetables:
- 3 beetroot 175 g each
- 300 ml vegetable stock
- sea-salt
- Black pepper
- 1 tablespoon sugar
Also:
- 50 g walnuts
- 1 tablespoon olive oil
For the vinaigrette:
- 2 orange (s), untreated
- 1 chilli pepper (s), red
- 3 tablespoon mustard (Dijon mustard)
- 6 tablespoon maple syrup
- 5 tablespoon olive oil
- 3 tablespoon lemon juice
- salt
- pepper
Also:
- 50 g rocket
- 50 g watercress (alternatively lamb`s lettuce)
- 1 tablespoon olive oil
- 4 slices ham (Serrano)
- 10 basil leaves
- 4 small fresh goat cheeses (Picandou) 0 g each
Print Recipe
Pin Recipe Instructions
- Peel the beetroot, cut into wedges and place in an ovenproof dish. Add the vegetable stock, season with salt and pepper and sprinkle with sugar. Now close the tin with foil, pierce approx. 4 holes in the foil and cook at 180 ° C for approx. 60 - 70 minutes. Then take it out of the stock and let it cool down.
- Roughly chop the walnuts and roast them in 1 tablespoon of olive oil - salt if necessary.
- Finely rub off the untreated orange peel - about 1 tablespoon. This is then stirred into a vinaigrette with the finely chopped chilli pepper, Dijon mustard, maple syrup, 5 tablespoons of olive oil and lemon juice. Season to taste with salt and pepper.
- Peel the oranges completely. The white skin must be completely removed. Then cut into slices and arrange on the edge of the plate all around (as a border).
- Clean, wash, dry (possibly spin) the rocket and watercress (or lamb`s lettuce) and place in the center of the plate.
- Now fry the slices of the Serrano ham in 1 tablespoon of olive oil until crispy. Roughly chop the basil.
- The beetroot wedges are now arranged on the salad, then the walnuts are sprinkled on top and the Serrano ham (if necessary, torn apart beforehand). Finally, the Picandou is crumbled into small pieces and distributed. The basil is now also on the salad.
- Finally, drizzle everything with the vinaigrette.
- Tip: Alternatively, you can also take the pre-cooked beetroot and process it further.
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