Beetroot salad with young spinach and goat's milk cheese

Recipe from: 12/1/2005 12:00:00 AM

Ingredients 9
Servings 8
Time 30

Ingredients

  • 20
    leaves
    small young beetroot with leaves
  • 5
    ml
    salt and freshly ground black pepper, to taste
  • 150
    g
    young spinach leaves
  • 2
    rolls
    125g rolls soft goat's milk cheese, sliced
  • 250
    g
    brown lentils, cooked
  • 90
    ml
    Salad Dressing: olive oil
  • 30
    ml
    white-wine vinegar
  • 15
    ml
    fresh oregano, chopped
  • 4
    ml
    salt and freshly ground black pepper, to taste
 

Method

30
 
Oven temperature: 200°C
1. Preheat the oven. Remove the beetroot leaves but leave a short piece of stem on each to prevent the red juice from running. Rinse the beetroot and leaves under cold running water. Drain the leaves and refrigerate in a plastic bag. Don't peel the beetroot. Rub with olive oil and season with salt and freshly ground black pepper. Roast until tender.

2. Prepare the salad dressing: Mix all the ingredients in a glass jar and shake the mixture thoroughly to form an emulsion.

3. Peel the cooled beetroot and quarter it. Place the beetroot and young spinach leaves in a mixing bowl, pour salad dressing over and mix thoroughly with your hands.

4. Place the beetroot leaves on a serving platter and arrange the beetroot quarters, goat's milk cheese and lentils on top. Serve.

 

 

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