| Type | Per person |
|---|---|
| Energy | 70 kcal |
| Fat | 3 gr |
| of which saturated | 2 gr |
| Carbohydrates | 5 gr |
| of which sugars | 5 gr |
| Fibres | 3 gr |
| Protein | 4 gr |
| Salt | 0 gr |
Beetroot salad with rocket and goat cheese
Side dish
2 persons
20 - 30 min
With seasonal products
225gr vegetables p.p.
Ingredients
2 persons
| 3 tablespoons balsamic vinegar |
| 1 teaspoon honey |
| 400 grams cooked beetroot |
| 50 grams arugula |
| 60 grams soft goat cheese |
Preparation
- Make a marinade of 2 tablespoons of the balsamic vinegar, 1 tablespoon of water, the honey and some pepper.
- Strip the skin off the beetroot and shave the beetroot into very thin slices.
- Carefully spoon the marinade through the beet slices and leave to stand for half an hour.
- Wash the rocket and let it dry well.
- Divide the rocket among 4 plates.
- Arrange the beet slices on top and crumble the goat's cheese over them.
- Drizzle some more balsamic vinegar over the cheese.
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Nutritional values
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