Beetroot salad with young spinach and goat's milk cheese

Prep Time: 30
Servings: 8
Cooking Time: 30
  • 20.00leaves - small young beetroot with leaves
  • 5.00ml - salt and freshly ground black pepper, to taste
  • 150.00g - young spinach leaves
  • 2.00rolls - 125g rolls soft goat's milk cheese, sliced
  • 250.00g - brown lentils, cooked
  • 90.00ml - Salad Dressing: olive oil
  • 30.00ml - white-wine vinegar
  • 15.00ml - fresh oregano, chopped
  • 4.00ml - salt and freshly ground black pepper, to taste
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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April 2023

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