Beetroot and Goat Cheese Salad
1 serving
15 minutes
Beetroot and goat cheese salad is the embodiment of elegance in Italian cuisine, a harmony of earthy and sweet notes. The dish's history traces back to Mediterranean dietary traditions, where natural ingredients shine in their full beauty. Two types of beetroot – boiled and roasted – create a complex texture, while the delicate goat cheese adds softness and creaminess to the salad. A mix of greens, blueberries, and cherries brings freshness and zest, while apple adds a light fruity tang. Olive oil and a pinch of nutmeg unite the components into a harmonious symphony of flavors. Perfect as an exquisite appetizer or a light dish for gourmets who appreciate the simplicity and sophistication of natural products.
1
For the salad, two types of beetroot need to be prepared in advance. Boil 50 g of beetroot with salt and sugar, and roast the remaining 30 g in the oven.
- Beet: 80 g
- Beet: 80 g
- Salt: 1 g
- Sugar: 2 g
2
Prepare a salad mix of iceberg, frilly, and radicchio.
- Iceberg lettuce: 10 g
- Frillice salad: 10 g
- Radicchio salad: 5 g
3
Make beet sauce: cut boiled beetroot (20 g) into pieces and heat in the microwave. Then blend until smooth, adding salt, sugar, nutmeg, olive oil and blend again until homogeneous.
- Beet: 80 g
- Salt: 1 g
- Sugar: 2 g
- Nutmeg: 1 g
- Olive oil: 20 ml
4
Place the sauce on the plate, then add the sliced boiled and roasted beetroot. Next, add the salad mix, blueberries, and cherries.
- Beet: 80 g
- Blueberry: 16 g
- Cherry: 20 g
- Iceberg lettuce: 10 g
- Frillice salad: 10 g
- Radicchio salad: 5 g
5
Cut the apple into strips and place it on top.
- Apple: 10 g
6
Sprinkle with olive oil.
- Olive oil: 20 ml
7
Add dumplings made from soft goat cheese.
- Goat cheese: 20 g