The best beetroot salad – a detailed recipe for cooking.
Recipe author – Nancy Fuller
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Time: one hour. Difficulty: easy Servings: 4 Used in recipes volumetric containers: 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 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 medium beets, peel
- 1/4 Art. olive oil
- 2 tbsp. l sherry vinegar
- 1 tbsp. l honey
- 1 tbsp. l chopped red onion
- 1/2 tsp Dijon mustard
- 6 tbsp. spinach
- 1/2 tbsp. crumbled goat cheese
- 1/2 tbsp. coarsely chopped toasted walnuts
Recipes with similar ingredients: beets, spinach, goat cheese, sherry vinegar, Dijon mustard, walnuts, honey
Recipe preparation:
- Preheat the oven to 200 ° C. Wrap the beets with foil and bake directly on the wire rack in the oven until ready, about 1 hour Open the foil and let cool. Peel the beets and chop in small pieces.
- In a large bowl, combine olive oil, vinegar, honey, red onions and mustard. Season with salt and pepper. Add beets and spinach and mix. Put the salad on a dish or plates, sprinkle on top goat cheese and walnuts, serve. Beetroot recipe salad dressing with tarragon.
