Layered beet salad with hard goat cheese
4 servings
20 minutes
Layered beet salad with hard goat cheese is an exquisite dish of European cuisine where simple ingredients transform into a true gastronomic masterpiece. Beetroot, with its natural sweetness, undergoes light caramelization for a richer flavor. The hard goat cheese adds zest and a delicate texture that perfectly complements the main ingredient. Balsamic vinegar and pumpkin oil provide subtle, refined notes, making each layer of this salad balanced and harmonious. This salad not only delights the taste buds but can also beautify any table setting, turning an ordinary dinner into a culinary journey. It can be served as a standalone dish or as an elegant appetizer before the main courses.
1
Boil raw beetroot. It's better to take a medium-sized elongated one. I recommend using a steamer for cooking.
- Beetroot: 1 piece
2
Peel the cooled beet and slice it thinly, 2-3 mm.
- Beetroot: 1 piece
3
Prepare plates for serving.
4
Grate the cheese on a fine grater.
- Goat cheese: 50 g
5
Heat oil in a pan, add a spoon of sugar.
- Olive oil: 2 teaspoons
- Sugar: 1 teaspoon
6
Fry and caramelize a slice a little on both sides, place on a plate, drizzle a couple of drops of vinegar on top, sprinkle with cheese, fry the next one, place on the cheese, add a couple of drops of vinegar, sprinkle with cheese, and so on. Place 5-6 slices, let cool slightly, sprinkle with 1 teaspoon of grated cheese on top. Season with 0.5 teaspoon of pumpkin oil on top.
- Beetroot: 1 piece
- Goat cheese: 50 g
- Balsamic vinegar: to taste
- Pumpkin seed oil: 2 teaspoons
