Salade de Betteraves – Beetroot Salad with Goat's Cheese

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Cut 250 g cooked beetroot into thin wedges and arrange on two plates.

2. 2

   For the dressing, whisk together 1 tsp Dijon mustard, 1 tbsp white wine vinegar and 1 tbsp walnut oil with salt and pepper, then drizzle over the beetroot.

3. 3

   Crumble 60 g soft goat's cheese over the top and sprinkle with 30 g roughly chopped walnuts.

4. 4

   Finally, garnish with half a bunch of snipped chives.