Beetroot salad with goat cheese
Number of servings:
2
Cooking time:
15 min
Cooking difficulty: simple
Beets in Spain are sold precooked, you just need to peel and add the useful ingredients of the Mediterranean diet.
Energy value per serving:
Caloric content
863 kcal
863 kcal
Proteins
10 grams
10 grams
Fats
72 grams
72 grams
Carbohydrates
47 grams
47 grams
Ingredients for 2 servings:
Sugar
50 g.
Beetroot
250 g
White wine vinegar
3 tbsp.
Honey
1 tbsp.
Extra Virgin Olive Oil
115 ml
Balsamic vinegar
1 tbsp.
Mustard
1 tbsp.
Soft goat cheese
50 g
Peeled walnuts
25 g
Corn salad
25 g
Salt
to taste
Preparation:
- Boil the beets until tender, then peel and cut into large cubes.
- Pour sugar into a deep saucepan and put on high heat. Stirring with a whisk, bring to the state of liquid brown caramel.
- Add wine vinegar, two tablespoons of water and a pinch of salt. Bring the mixture to a homogeneous state. Put the beetroot in the caramel and, stirring, cover with caramel.
- Shake the mixture of honey, balsamic vinegar and one tablespoon of olive oil with a whisk. Add mustard and beat with a whisk, gradually pouring in 100 ml of olive oil. Season with salt to taste.
- Pour the corn salad with honey dressing and mix — preferably with your hands.
- In a deep dish, put cubes of beetroot in caramel and large pieces of cheese. Complete with corn leaves and broken walnuts.
