Beetroot and Goat Cheese Salad

4 servings

15 minutes

Beetroot and goat cheese salad is an elegant combination of delicate flavors from Italian cuisine. Sweet beetroot soaked in aromatic pesto pairs beautifully with soft goat cheese, creating a harmony of tastes. Balsamic vinegar adds a subtle tanginess, while pine nuts provide a crunchy texture. This salad is often found in Mediterranean gastronomy, where natural ingredients and light dishes are valued. It is perfect as an appetizer for dinner, a light lunch, or an accompaniment to the main course. Its simplicity in preparation makes it an excellent option for quick yet sophisticated meals, and its rich flavor and aesthetic appeal make it a desirable guest at festive tables.

Energy value per serving

• Calories: 408.4
• Proteins: 16g
• Fats: 28.6g
• Carbohydrates: 21.4g

Ingredients

• Pine nuts: 30 g
• Corn salad: 100 g
• Soft goat cheese: 200 g
• Beet: 3 pc
• Pesto: 5 tbsp
• Balsamic vinegar: 4 tbsp

Cooking steps

1. Boil the beetroot, cool it down, peel it, and cut it into thin slices or large wedges, as you like.

   Required ingredients:

   • Beet: 3 pieces

2. Arrange beetroot and pesto salad on plates, top with cheese, season with salt, drizzle with balsamic vinegar, sprinkle with toasted nuts, and serve.

   Required ingredients:

   • Pesto: 5 tablespoon
   • Corn salad: 100 g
   • Soft goat cheese: 200 g
   • Balsamic vinegar: 4 tablespoons
   • Pine nuts: 30 g