Salad with soft goat cheese and beets
I love such a delicate and light salad of boiled beets and soft goat cheese, with tender "corn" leaves and pine nuts, with a spicy balsamic vinegar dressing... Both tasty and vitamin. PS 1. Usually for 4 small servings, I take 2 medium maroon sweet beets (about 300 g in total weight). Choose beets with a diameter of no more than 12 cm (i.e. table, not fodder) with a smooth, even surface and thin skin. 2. In my opinion, balsamic vinegar with figs gives the richest flavor to this salad.
Ingredients
Servings 4- beetroot 300 g
- lettuce "corn" 40 g
- soft goat cheese 150 g
- peeled pine nut kernels 20 g
- extra virgin olive oil 2 tbsp. l.
- balsamic vinegar 2 tsp. l.
Cooking
Step 1
Wash, put in boiling water and boil over low heat until the beetroot is cooked in the skin (ready beetroot is easily pierced with a sharp knife). This may take 40-45 minutes. After cooking, drain the water by covering the pan with a lid, and leave the beets in the pan to cool at room temperature (under a loosely closed lid).
Step 2
Turn on the oven and heat it to number 3 (about 170°C). Put 20 g of peeled pine nuts in a dry frying pan and heat in the oven for 3-5 minutes. (until you can smell them lightly). You can also warm the nuts over an open fire, shaking the pan from time to time so that they do not burn. Then let the nuts cool, pouring onto a separate plate.
Step 3
Prepare 4 small portioned salad bowls. Cut off the top and tail of the cooled beets, then peel them, cut into medium slices, put in salad bowls (a total of half a beetroot is needed for each serving).
Step 4
Top the beets with (crumble) about 35 g of soft goat cheese per serving.
Step 5
Sort the “corn” salad, removing the withered leaves, put in a colander, rinse with cold (preferably filtered) water. Place on paper towels and pat dry. Put about 10 g (small bunch) of greens in each salad bowl.
Step 6
Drizzle the salad with olive oil and balsamic vinegar (½ tablespoon and ½ teaspoon per serving, respectively). Tip: You can do steps 5 and 6 differently: in a separate bowl, pour the entire “root” with the entire norm of olive oil and balsamic vinegar, mix it easily without squeezing it with your hands and put it in portioned salad bowls on top of beets and cheese. His appearance will be less presentable, but the taste will be brighter.
Step 7
Sprinkle pine nuts on top of each serving and serve. This salad is only good freshly prepared, so don't delay with it. Enjoy your meal!