Beetroot and goat’s cheese salad

Salad of roasted beets, fresh goat cheese and crushed walnuts drizzled with balsamic vinegar, a classic and elegant combination, rich in flavor and texture.

Vegan Gluten-Free
schedule Prep (min)
20 min
whatshot Cook (min)
0 min
timer Total (min)
20 min
account_circle Servings
4
280 kcal
Par portion
22.0 g
Lipides
10.0 g
Protéines
6.0 g
Glucides nets
Ingredients
400g roasted beets, cooled and diced 400g roasted beets, cooled and diced
150g crumbled fresh goat cheese 150g crumbled fresh goat cheese
60g toasted crushed walnuts 60g toasted crushed walnuts
2 tablespoons of olive oil 2 tablespoons of olive oil
1 tablespoon balsamic vinegar 1 tablespoon balsamic vinegar
Instructions
  1. Mix the warm beets with the oil and vinegar in a salad bowl.
  2. Add half of the goat cheese and the walnuts.
  3. Arrange on plates, garnish with the rest of the goat cheese and the toasted walnuts.
Tips
  • Beets can be cooked in advance and refrigerated.
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Karl Fischer Germany

Chef Karl Fischer

Germany

Modern-German

Hearty, technique-led plates using seasonal produce and lean proteins with lighter sauces.

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