Jord's salad of 'cavemanstyle' puffed beets

Name: jord's salad of 'cavemanstyle' puffed beets
Cook time: 15 min
Total time: 75 min
Yield: 4
Ingredients: 8 medium sized raw beetroot; 1 el apple cider vinegar; 2 el traditional olive oil; 1,5 el maple syrup; 75 g watercress; 125 g soft goat cheese; 50 g salted roasted pistachio nuts; 0,5 el fresh fresh mint

Puffed beets from the barbecue with apple cider vinegar, maple syrup, mustard, watercress, goat cheese, pistachio nuts and mint leaves.

Ingredients

Kitchen Stuff

1 barbecue with lid

Directions

Form a soft-glow coal bed in the barbecue by burning charcoal or briquettes and then minimize the oxygen supply.
Place the raw beets (not packed) between the coals or briquettes and puff them for approx. 45 min. Until done. The skin of the beet will completely blacken.
Meanwhile, beat the vinegar, oil, syrup and mustard into a vinaigrette. Season with pepper and salt.
Remove the red beets from the coal or briquettes if they feel soft and let cool slightly. Remove the scorched peel.
Cut the beets into pieces and put them together with the watercress in a bowl. Mix ⅔ of the vinaigrette through it.
Crumble the goat cheese above it. Chop the pistachio nuts coarsely and cut the mint leaves into strips.
Spread the pistachio nuts and fresh mint together with the rest of the vinaigrette over the roasted beet salad.