Beetroot Salad with Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg beetroot, preferably already peeled and cooked
- 200 g sheep cheese
- 80 g walnuts
- 3 tablespoon balsamic vinegar
- 10 tablespoon oil
- 1 teaspoon mustard
- 1 teaspoon sugar, honey or maple syrup
- salt
- basil
Print Recipe
Pin Recipe Instructions
- First cut the beetroot into slices and place on a plate. Top with the diced sheep`s cheese, chopped walnuts and basil leaves.
- For the dressing, dissolve the salt and sugar in the balsamic vinegar, add the mustard and finally the oil drop by drop. Then spread over the starter.
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