Salad of beets, carrot and cheese

Name: salad of beets, carrot and cheese
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 forest root peeled; 4 boiled beets bake 500 g, coolers; 6 el extra virgin olive oil; 3 el Red wine vinegar; 150 g soft goat cheese eg Bettine Blanc

A tasty recipe. The side dish contains the following ingredients: carrot (peeled), cooked beet (500 g bake, chilled), extra virgin olive oil, red wine vinegar and soft goat's cheese (eg Bettine Blanc).

Ingredients

Directions

Cut the roots in length in quarters. Boil for 2 minutes in water with salt. Drain and rinse under the tap until they are cold. Dry them on a clean tea towel or kitchen paper. Remove the skin from the beets with a knife. Cut into thin parts.
Make a dressing of the oil, vinegar and pepper and salt in a bowl to taste. Add the vegetables and scoop. Divide the salad over 4 plates and crumble the cheese.