Beet salad with goat's cheese and hazelnuts

Name: beet salad with goat's cheese and hazelnuts
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Dutch
Ingredients: 500 g boiled beets; 1 el walnut oil; 2 tl liquid honey; 1 el Red wine vinegar; 2 el extra virgin olive oil; 1 el medium sherry; 75 g watercress; 30 g unroasted hazelnuts container 95 g; 100 g hard goat cheese; 7,5 g fresh dill container 15 g

Salad with beets, watercress, honey, goat's cheese and roasted hazelnuts.

Ingredients

Directions

Peel the beetroot, cut into thin slices and put them in a bowl.
Mix the walnut oil, olive oil, sherry, vinegar and honey into a dressing. Season with salt and pepper, beat well and pour over the beetroot.
Remove the hard stalks from the watercress and distribute the watercress over the plates.
Roast the hazelnuts in a frying pan without oil or butter. Meanwhile, crumble the goat's cheese.
Scoop the beetroot from the dressing and distribute them over the watercress. Divide the goat's cheese, hazelnuts and dill over it. Bon appétit! .

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Nutrition

260Calories

Sodium11% DV260mg

Fat31% DV20g

Protein16% DV8g

Carbs3% DV8g

Fiber16% DV4g

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