A beet salad with goat cheese, tomatoes and arugula with a rich dressing of honey mustard.
Learn more about Lorenza Ávila
Ingredients4 portions
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.
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