Fried beet salad with walnuts in goat cheese glaze

Fried beetroot salad with walnuts in a glaze with goat cheese – A detailed recipe for cooking. Share with friends: Time: 1 hour. 35 minutes Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Roasted beets

• 6 root beets of red beets
• 6 root beetroots
• 2 tbsp. l salt
• 2 tbsp. l black pepper or to taste
• 3 tbsp. l vinegar
• 3 tbsp. l olive oil

Glazed walnuts

• 2 tbsp. water
• 2 tbsp. Sahara
• 1.5 tbsp. walnut
• 2 shallots, diced
• 3 tbsp. l chopped thyme
• 2 tbsp. l sherry vinegar
• 2 tbsp. l olive oil
• 120 gr. goat cheese

Recipes with similar ingredients: beets, shallots, walnuts, goat cheese, sherry vinegar, thyme

Recipe preparation:

1. Preheat the oven to 220 ° C. Add to the baking dish beets with salt, pepper, 3 tbsp. l vinegar and 3 tbsp. l olive oils. Cover with foil and bake for 1 hour.
2. Remove the beets from the oven and let cool slightly. Using a few paper towels and rubber gloves, peel the beets from peel, yellow and red beets separately. Dice red beets on a cutting board with parchment paper. Put in a bowl and set aside. Repeat with yellow beets and lay out her in a separate bowl.
3. Lower the oven temperature to 150 ° C. In a medium saucepan the size boil water, sugar and walnuts over medium heat. Drain and lay walnuts on a baking sheet parchment. Bake in the oven for 12 to 15 minutes. Take out of the oven and let cool.
4. Divide shallots and thyme between red and yellow beetroot. Season each beetroot with vinegar, olive oil, salt and pepper. Place the beets on a large serving platter. Decorate crumbled goat cheese and candied walnuts.