Beetroot Composition with Sheep's Cheese and Walnuts
Salad
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Cook Time
10 min
Servings
4
Difficulty
Easy
Prep Time
10 Min
Description
I love this beetroot salad! The combination of the slightly earthy sweetness of the beetroot, the salty sheep's cheese and the crunchy walnuts is simply unbeatable. The dressing with balsamic vinegar and mustard gives the whole thing a fine acidity. Super quick to prepare and perfect as a starter or light lunch snack. Especially enjoyable in autumn and winter, but also a great alternative to heavy salads in summer. Vegetarian and simply delicious!
Ingredients (9 ingredients)
-
1000 g Beetroot, cooked
-
200 g Sheep's cheese
-
80 g Walnuts
-
3 tbsp Balsamic vinegar
-
10 tbsp Oil
-
1 tsp Mustard
-
1 tsp Sugar
-
to taste Salt
-
Basil
Preparation (4 steps)
Prepare beetroot
Cut the peeled and cooked beetroot into slices and arrange on a plate.
Chop walnuts
Put the walnuts in the mixing bowl and chop for 3 sec./speed 5. Then transfer.
Prepare dressing
Put balsamic vinegar, mustard, sugar, salt and oil in the mixing bowl and stir for 20 sec./speed 3.
Arrange salad
Add the diced sheep's cheese, chopped walnuts and basil leaves to the beetroot. Distribute the dressing over it and serve.
Finished cooking? Great! 🎉
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Created by
Anna Richter
2
Rezepte
0
Kochbücher
Source
URL
External website
Allergens
- Milk
- Nuts
- Mustard
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