vrijdag 22 november 2013

Beetroot & goat cheese salad (Kopie)

Yield: 4 persons
3 beetroot, cut into cubes
150g goat cheese, mashed
2 tbsp olive oil
2 tsp balsamic vinegar
1 tbsp dried mixed herbs
salt and pepper

1. Put the mashed goat cheese into the jelly mould until it is half full. Then, top the rest with the beetroot. Remove from the mould and present on individual plate.

2. For the dressings, mix the olive oil, balsamic vinegar, mixed herbs and season with salt and pepper. Mix well. Drizzle generously over the salad. Serve at room temperature.

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