Camaleo← Recipes
Beetroot, goat cheese and walnut salad
Dress the beetroot separately, at the last moment: it stains everything it touches pink.
Starter · 2 servings · Prep time 10 min
Per serving
Calories225kcal
Protein8g
Carbs12g
Fat16g
Ingredients
- 250 gCooked beetroot
- 60 gSoft goat cheese
- 50 gRocket
- 20 gWalnuts
- 10 mlCider vinegar
- 10 mlOlive oil
Method
- Cut the cooked beetroot into wedges and dress with half the vinegar and oil.
- Arrange the rocket on the plates, then the beetroot.
- Crumble the goat cheese on top, add the chopped walnuts and drizzle with the rest of the dressing.
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Indicative values computed from the ANSES Ciqual food table. They vary with the products used and the cooking.