Roasted beet salad with goat's cheese

Name: roasted beet salad with goat's cheese
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 500 g boiled beets; 4 el extra virgin olive oil; 1 tl coarse sea salt; 50 g unsalted pistachios; 2 oranges; 150 g soft goat cheese; 2 el balsamic vinegar; 7,5 g fresh basil

Salad of oven roasted beets and pistachio nuts, with fresh orange and soft goat cheese topped with balsamic vinegar and fresh basil.

Ingredients

Kitchen Stuff

1 baking dish (20 x 30)
1 baking dish (15 x 20 cm)

Directions

Preheat the oven to 200 ° C.
Peel the beetroot, cut into wedges and put them in the large baking dish.
Drizzle the beets with the oil and sprinkle with the salt. Roast in the oven for about 20 minutes.
Put the pistachio nuts in the small oven dish and grill for 8 minutes in the oven next to the beetroot.
Remove the nuts from the oven and allow to cool on a plate. Remove the beetroot from the oven, scoop on a flat dish and allow to cool slightly.
Use a sharp knife to cut the skin and the white skin of the oranges.
Cut the segments of flesh from the membranes, so that you can easily pop out the flesh with your knife.
Divide the orange slices over the beetroot and crumble the cheese over it.
Sprinkle the salad with the balsamic vinegar and sprinkle with the pistachio nuts. Divide the basil leaves over the salad.