Beetroot salad with fresh goat cheese

Name: Beetroot salad with fresh goat cheese
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g beetroot; 1 Onion; 40 g Walnut kernels; 2 TABLESPOONS Vinegar; 4 TABLESPOONS dry red wine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS Walnut oil; 100 g Lamb's lettuce; 1 Head radicchio salad; 200 g Fresh goat cheese

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g beetroot
1 Onion
40 g Walnut kernels
2 TABLESPOONS Vinegar
4 TABLESPOONS dry red wine
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 TABLESPOONS Walnut oil
100 g Lamb's lettuce
1 Head radicchio salad
200 g Fresh goat cheese

Directions

1
Wash the beetroot, bring to the boil covered with water and cook for about 30 minutes. Peel and finely chop the onion. Halve the walnuts. Mix vinegar, red wine, salt, pepper and sugar, fold in oil.
2
Clean, wash and drain the salads. Pluck radicchio into pieces. Cut off small dumplings from the goat cheese with 2 teaspoons. Drain the beetroot, rinse and peel the skin. Cut beetroot into thin slices.
3
Mix beetroot and salad. Arrange on plates. Pour the vinaigrette over the salad. Add cream cheese dumplings and sprinkle with walnuts.