Beetroot and Pickled Goat Cheese Salad – A Detailed recipe cooking. 
Time: 1 hour.25 minutes Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Salad
- Four red or golden beets, top cropped
- 250 gr green bean
- 1 tsp olive oil
- 6 tbsp. lettuce leaves torn into small pieces
- 2 tbsp. arugula
- 1/2 large apple sliced in thin slices
- 120 gr. goat cheese, chilled, crumbled on pieces
Salad dressing
- 1/2 tbsp. olive oil
- 1/3 Art. white balsamic vinegar
- 1 tbsp. l frozen apple juice concentrate, defrost
- 1.5 tsp chopped thyme
- 1/4 tsp ground black pepper, plus additionally for seasonings
- 1/4 tsp salt, plus optional
- 2 cloves, minced garlic
Recipes with similar ingredients: beets, arugula, apples, beans leguminous, lettuce, goat cheese, balsamic vinegar, garlic, thyme
Recipe preparation:
- Prepare dressing: mix oil, vinegar, apple juice, thyme, pepper, salt and garlic in a small bowl. Season extra salt and pepper to taste.
- Make a salad: Preheat the oven to 220 ° C. Put goat cheese in a medium bowl. Sprinkle enough dressings for moisturizing. Chill until you’re ready serve.
- Wrap each beetroot in foil. Place the beets directly on grate for the oven and bake until cooked, about 50 min. Behind eight minutes until the beets are ready, put the green beans in the mold for baking. Add oil, salt and pepper and mix. Fry Beans next to beets until crisp, about 8 min. Remove foil with beets and set aside until cool. Cut each beetroot for 6-8 slices.
- Combine lettuce in a large bowl. Add the beans and pieces of apple and lay on top slices of beets. Sprinkle salad goat cheese. Before serving, pour salad dressing and mix.
