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INGREDIENTS FOR THE SALAD
- 800 g cooked beetroot
- 100 g pine nuts
- 400 g soft, fresh goat cheese
- Extra virgin olive oil
- Freshly ground pepper
INGREDIENTS FOR THE DRESSING
- 6 tablespoons extra virgin olive oil
- 4 tablespoons balsamic vinegar
- 1 tablespoon honey
- Freshly ground pepper
- Salt
PREPARATION
- 1Peel the cooked beetroot, cut it into 1 cm pieces, and place it in a bowl.
- 2In a bowl, mix the honey, vinegar, salt, and pepper. Gradually whisk in the oil. Add the dressing to the diced beetroot, mix, and set aside.
- 3In a preheated pan, over medium heat, toast the pine nuts until golden brown, stirring constantly, and set aside.
- 4Place some of the beetroot mixed with the dressing, beetroot leaves, crumbled goat cheese, and pine nuts on a plate. Drizzle the salad with olive oil, and finally sprinkle with freshly ground pepper.
