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Lorenza Ávila
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Recipe of Betabel salad with goat cheese
Recipe

Betabel salad with goat cheese

1h 20 mins
Low
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A beet salad with goat cheese, tomatoes and arugula with a rich dressing of honey mustard.
Learn more about Lorenza Ávila

Ingredients

4 portions
  • 4 beets, big
  • 1/4 cups olive oil
  • 1/4 cups Sherry vinager
  • 1 tablespoon bee honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sesame oil, optional
  • 2 cups arugula baby
  • 2 cherry tomatoes, cut in half
  • 1/2 cups goat cheese, fallen apart
  • salt, to taste
  • black pepper, to taste
  • caramelized walnuts, optional

Preparation

Preheat the oven to 180 centigrade.
Wrap the beets in aluminum foil and bake until smooth, between 45 minutes to one hour.
Let it cool and remove the skin.
Cut the beet into thin slices.
Prepare the dressing, mixing the vinegar, oil, honey, mustard, salt and pepper.
Arrange on a plate a bed of arugula, then a bed of beets and baby tomatoes half on top.
Sprinkle the goat cheese on top.
Put 2 tablespoons of dressing on each plate.

TIPS

You can put roasted pine nuts on top and it gives a good flavor.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Claudia Valles
19/04/2018 20:44:50
Deliciosa. Muy recomendable para este calorcito

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