Beetroot, goat’s cheese and honey salad
It’s all in the title: nice tender cooked beetroot you’ll find at a few growers’ stalls at the market, a goat’s cheese you’ll also buy from a producer, runny honey brought back from your last holiday, and there’s your dinner. If you have a walnut oil and a white balsamic, you’ll have a treat. With good produce, you don’t need to pile on the dressing to enjoy it. You let THE PRODUCE shine.
Seasons & months
Preparation
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Step 1
Mix the oil and the vinegar.
Peel the beetroot and cut it into very thin slices.
Toss them in the vinaigrette, then arrange on plates.
Lay over slices of fresh goat’s cheese and some honey… I put a heaped tablespoon (tbsp) on each plate, but you can add more if you like.
Serve with a rustic bread like a rye loaf.
Nutritional values
per serving
Recipe for 1 person
Calories
176
kcal
Protein
6,8
grams
Carbohydrates
34,4
grams
Fat
0,8
grams
Fibre
8
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
