Beetroot Salad with Sheep Cheese

Summary

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

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Instructions

1. First cut the beetroot into slices and place on a plate. Top with the diced sheep`s cheese, chopped walnuts and basil leaves.
2. 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.