Beetroot salad with fresh goat cheese

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
3.3 3
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. 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. 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. 3

    Mix beetroot and salad. Arrange on plates. Pour the vinaigrette over the salad. Add cream cheese dumplings and sprinkle with walnuts.

Nutrition Facts

KCAL
290 kcal
CARBS
15 g
FATS
21 g
PROTEINS
7 g

Categories & Tags

Main DishesWinterSalad