Buy all ingredients right below the recipe
Ingredients
- 800 g cooked beetroots
- 400 g fresh goat cheese
- 100 g pine nuts
- 6 tbsp extra virgin olive oil
- 4 tbsp light balsamic vinegar
- 1 tbsp liquid honey
- 1 pinch salt
- 1 pinch ground pepper
Instructions
- 1Peel the cooked beetroots (if necessary) and cut them into approx. 1 cm cubes. Place in a large bowl.
- 2For the dressing, whisk together honey, balsamic vinegar, salt, and pepper in a small bowl. Gradually whisk in the olive oil until an emulsion forms. Pour the dressing over the beetroots, mix well, and let it sit briefly.
- 3Heat a pan without fat. Toast the pine nuts over medium heat, stirring constantly, until golden brown. Remove from the pan and set aside.
- 4Arrange the salad on plates: First, place the marinated beetroots, then sprinkle with crumbled fresh goat cheese, wild herbs, and toasted pine nuts. Drizzle with a little olive oil and sprinkle with freshly ground pepper, if desired.
