Chevre salad with beets - An incredibly good flavor combination!
Ingredients
Chevre salad with beets
- 4 pcs beetroot (cooked)
- 150 gram chevre cheese
- 100 gram ruccula
- 50 gram pecan nuts
- 1 handful fresh basil
Honey dressing
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- 2 tbsp honey
- a little freshly ground pepper
This taste combination is very good and I like chevre cheese best when it is heat-treated a little. So here half the salad is hot and half cold. This is probably what is called a warm salad. It is easy to make and the good honey dressing binds all the good flavors together.
Step 1
What you need to start with is making the beets. Here you can either buy ready-cooked or peeled. This actually works great, or you can cook or bake them. Divide each beetroot in half and cut into slices of about 0.5 cm. Place the beets in an fireproof pan and sprinkle with plenty of chevre cheese. Put on some olive oil and put in a preheated oven at 225 degrees. Let cook for 15 minutes.
Step 2
Now you need to make the delicious honey dressing. Add honey, apple cider vinegar and olive oil to a bowl. Grind over a little pepper and mix well to a smooth dressing.
Step 3
Put ruccula salad and pecan nuts in a bowl and pour over the dressing. Mix well so that all the leaves and nuts are covered with the dressing.
Step 4
When the beets and cheese are done in the oven take it and top with the salad. I pour over any extra dressing from the salad. Finish with a little finely chopped basil and the dish is ready to be enjoyed. The taste combination of Chevre and beets is incredibly good! Good luck.
