Filter
Reset
Sort ByRelevance
DOGIRL
Roasted beet salad with goat's cheese
Salad of oven roasted beets and pistachio nuts, with fresh orange and soft goat cheese topped with balsamic vinegar and fresh basil.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
20 minSide dishfresh cranberries, orange juice, sugar, Red port, cinnamon stick, clove, thyme,cranberry sauce with port
-
30 minSide dishpotatoes, dried thyme, chicory, olive oil, sour cream, ground old cheese,puree with chicory and cheese
-
15 minSmall dishsalmon fillet, coarse sea salt, sugar, pepper, fresh dill, cucumber, water, lemon juice, lemon zest, sugar, salt,gravad lax
-
25 minSide dishleeks, medium sized egg, mustard, Red wine vinegar, extra virgin olive oil, smoked bacon,leeks in vinaigrette and grilled bacon
Nutrition
360Calories
Sodium19% DV466mg
Fat43% DV28g
Protein20% DV10g
Carbs4% DV13g
Fiber24% DV6g
Loved it