ReceptnaptárSalade de betteraves au chèvre (beetroot salad with goat's cheese)
Beetroot salad with goat's cheese is one of the best-loved cold starters of French bistros and restaurants: the earthy sweetness of beetroot, the tangy creaminess of goat's cheese and the crunch of walnuts complement each other perfectly.
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Ingredients
Method
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- Arrange the beetroot on a platter.
- Sprinkle with the crumbled goat's cheese and the walnuts.
- Drizzle with olive oil and balsamic vinegar and serve with fresh chives.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Buy cooked, pre-boiled beetroot, or boil it in its skin for 40-50 minutes; roasted in foil it is sweeter and more intense.
- Crumble the goat's cheese by hand so it does not stay sticky; if it is too soft, put it in the freezer for 10 minutes.
- Toast the walnuts dry in a frying pan; in 2-3 minutes they become much more aromatic.
- Do you dislike the colour on your hands and chopping board? Use gloves and lemon juice for cleaning.
- Drizzle the dressing (olive oil + balsamic vinegar) on only just before serving.
Frequently asked questions
Does it work with fresh or pickled beetroot?
It is best with fresh, cooked beetroot; pickled can be too sour, but a short soaking can soften it.
What can replace the goat's cheese?
Feta, ricotta or blue cheese also goes well with it.
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