Red beet salad with goat cheese and pine nuts

Name: Red beet salad with goat cheese and pine nuts
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 serving/servings
Ingredients: 800 g roasted or boiled red beets; 400 g fresh soft goat cheese; 100 g pine nuts; 6 tablespoons extra virgin olive oil; 4 tablespoons balsamic vinegar; 1 tablespoon wildflower honey; 1 pinch of salt; 1 pinch of freshly ground black pepper

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20 min

Sezamo

O salată vibrantă și sănătoasă, care îmbină dulceața sfeclei coapte cu aroma bogată a brânzei de capră și textura crocantă a mugurilor de pin trași la tigaie. Dressingul cu miere și oțet balsamic completează perfect acest preparat rafinat.

Ingredients

Price per portion:RON 45.50

Ingredients

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Baked beetroot 800 g de sfeclă roșie coaptă sau fiartă

Goat cheese 400 g de brânză de capră proaspătă moale

Marjoram 100 g de muguri de pin

Extra virgin olive oil 6 linguri de ulei de măsline extra virgin

Balsamic vinegar 4 linguri de oțet balsamic

Natural polyfloral honey 1 lingură de miere polifloră

You probably have at home

Sea salt 1 praf de sare

Black pepper 1 praf de piper negru proaspăt măcinat

Preparation method

Peel the roasted or boiled red beets, then cut them into cubes with sides of approximately 1 cm and place them in a large bowl.

In a small bowl, prepare the dressing: mix the honey, balsamic vinegar, salt, and pepper. Gradually add the olive oil, stirring continuously with a small whisk until the mixture becomes homogeneous. Pour the dressing over the beets, mix well, and set aside for a few minutes for the flavors to meld.

In a hot pan over medium heat, toast the pine nuts without oil, stirring constantly until golden. Immediately transfer them to a plate to stop the cooking process.