Puffed up toppers with beetroot and goat's cheese

Name: puffed up toppers with beetroot and goat's cheese
Cook time: 60 min
Total time: 60 min
Yield: 4
Cuisine: Dutch
Ingredients: 600 g Opperdoezer Round potatoes polished, the same size; 4 raw beetroot unpeeled; 4 Red onion; 4 sprig of rosemary; 5 el extra virgin olive oil; 20 g fresh flat parsley; 40 g arugula; 100 g sun ripened Taggia olives; 125 g goat cheese natural 45 crumbled

BBQ salad of roasted potatoes with red onions, rosemary, oil, beetroot, parsley, arugula, olives and goat's cheese.

Ingredients

Kitchen Stuff

1 barbecue

Directions

Light the barbecue.
Wrap the potatoes and beets in a piece of aluminum foil and put them in the hot coals of the barbecue.
Cut the unpeeled onions crosswise, but not completely. Add 1 sprig of rosemary to each onion and drizzle with the oil. Pack with aluminum foil.
Turn regularly with tongs and add the onions after 10 minutes. After 30 minutes, check that everything is done by piercing with a knife.
Remove the foil. Peel the beet and cut into pieces. Also cut the potatoes into pieces. Unpack the onions. Cut the parsley fine and keep some behind.
Mix the arugula, potato, beet, onion, olives, parsley and olive oil. Season with salt and pepper. Garnish with the cheese and withheld parsley.