How To Cook Beetroot Salad With Goat Cheese And Hazelnut Dressing - Recipe

Dean Rouseberg Author: Dean Rouseberg Time for reading: ~1 minutes Last Updated: August 08, 2022
How To Cook Beetroot Salad With Goat Cheese And Hazelnut Dressing - Recipe

Learn how to cook "Beet salad with goat cheese and hazelnut dressing". Delicious recipe.

Required products :

  • 5 heads of red beets
  • 240 milliliters of rice or wine vinegar
  • 240 grams of sugar
  • 250 grams of goat cheese (soft)
  • 4 teaspoons chopped chives
  • 4 teaspoons chopped fresh parsley
  • 2 teaspoons fresh thyme
  • 1 teaspoon ground black pepper
  • 180 milliliters of orange juice
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon grated orange peel
  • 1 head of shallots
  • 3 tablespoons oil
  • 3 tablespoons hazelnut oil
  • 3 tablespoons ground hazelnuts
  • salt to taste


Method of preparation :

Using a cake cutting ring (6.5 cm in diameter), cut beetroot rings. The remaining scraps can be used to make soups or salads.

Pour the vinegar into the pan and add the sugar. Let the mixture boil until the sweet crystals dissolve. Then put the beets in the liquid and cook for 2 minutes, turning the pieces on the reverse side once. Remove the circles on paper, dry them and cool.

Goat cheese mix with chopped chives, parsley and 1.5 tablespoons of thyme, season with black pepper (to soften the consistency of the cheese, you can heat it for 30 seconds in the microwave).

It's time to "assemble" the cake salad.

Arrange the circles on top of each other, spreading goat cheese between them and pressing the layers lightly together.

Thus, make 5 servings, each consisting of 5 rows of beets and 4 rows of filling.

Wrap the salads in cling film and store in the refrigerator for 3-4 hours. If you do not have that much time, the minimum is 1 hour.

Prepare the dressing. Pour the orange juice into a suitable container to boil until 80 milliliters remain. Cool it and pour in the remaining thyme, balsamic vinegar, orange peel and shallots (chopped). Pour in the oil and hazelnut oil, add the black pepper and beat the products with a mixer. Cool.

Cut each portion into 4 parts, season with sauce, sprinkle with ground hazelnuts and you can serve lettuce on the leaves.

 

Enjoy your meal!

 

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