Beetroot Salad with Goat Cheese & Pine Nuts

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Beetroot Salad with Goat Cheese & Pine Nuts

Name: Beetroot Salad with Goat Cheese & Pine Nuts
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Deutsche Küche
Ingredients: 800 g cooked beetroot; 400 g fresh goat cheese (or goat cheese log); 100 g pine nuts; 4 tbsp balsamic vinegar; 1 tbsp liquid honey; 7 tbsp extra virgin olive oil; 1 pinch salt; freshly ground black pepper

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20 min

Knuspr-Küche

Ein köstlicher, gesunder Salat mit Roter Bete, cremigem Ziegenkäse und gerösteten Pinienkernen. Perfekt als leichtes Abendessen oder Vorspeise.

Ingredients

Price per portion:€ 6.24

Ingredients

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Beetroot 800 g gekochte Rote Bete

Goat cheese log 400 g Ziegenfrischkäse (oder Ziegenrolle)

Pine nuts 100 g Pinienkerne

Aceto Balsamico 1 4 EL Aceto Balsamico

Liquid honey 1 EL flüssiger Honig

Extra virgin olive oil 7 EL Olivenöl extra nativ

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Salt 1 Prise Salz

Ground black pepper frisch gemahlener schwarzer Pfeffer

Preparation method

Peel the pre-cooked beetroot (if necessary) and cut into approx. 1 cm cubes. Place in a large bowl.

For the dressing, whisk together honey, balsamic vinegar, salt, and pepper in a small bowl. Then slowly whisk in 6 tablespoons of olive oil until an emulsion forms. Pour the dressing over the beetroot, mix carefully, and let it steep briefly.

Heat a pan without fat. Roast the pine nuts over medium heat, stirring constantly, until golden brown. Remove immediately from the pan and set aside.