Roasted Beetroot and Goat Cheese Salad

“ローストビーツと山羊チーズのサラダ”

A sweet, lukewarm beetroot salad with creamy goat cheese and toasted walnuts. A taste of the coming winter.

Ingredients for 2

Beetroot   2

Soft goat cheese (such as caprine or chavroux )

Walnut   A handful

Dill

Lemon (zest)   1/2

Honey   2tbsp

Aceto condimento   2tbsp

EVOO   1tbsp

Vegetable oil

Salt and pepper

1. Preheat the oven to 200°C. Wash the beetroots and cut off the leaves, reserving them to blanch and add to the salad later. Rub the beetroots with a little vegetable oil, wrap them individually in foil and roast for about 40 minutes, depending on their size. They are ready when a cocktail stick slides in easily. Remove from the oven and leave to cool.

2. Drizzle the walnuts with a little vegetable oil and season with salt. Roast in the oven at 200°C for 5 minutes.

3. Once the beetroots are cool enough to handle, rub off the skins using kitchen paper. Slice the beetroots.

4. Mix the honey, aceto condiment, olive oil and lemon zest to make the dressing. Season with salt and pepper. While the beetroot slices are still lukewarm, toss them in the dressing to coat.

5. Arrange the beetroot on a plate. Top with the walnuts, crumbled goat cheese and dill.