Scalloped beetroot, nuts and goat's cheese

Name: scalloped beetroot, nuts and goat's cheese
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 500 g cool fresh cooked beet; 3 g bunch onion; 80 g unroasted pecans; 250 Dutch goat cheese with spring onion; 1 toe garlic; 6 el traditional olive oil; 1 afbakciabatta con noci; 6 el balsamic vinegar; 80 g arugula lettuce melange bag 80 g

Gratinated beetroot, spring onions, pecans and goat's cheese. Served with a nuts ciabatta and arugula.

Ingredients

Directions

Preheat the grill to the highest setting. Makes the beetroot clean and cut into slices. Clean the spring onions and cut into slanted slices. Mince the pecans. Grate or cut the goat's cheese into thin slices.
Peel the garlic and press finely. Spread the garlic over the bread, brush with drops of oil and pepper. Lubricate the oven dish with the oil. Put the beetroot, nuts and half of the onions into the dish. Sprinkle with pepper and drizzle with drops of vinegar.
Divide the goat cheese over it. Heat 4 minutes under the grill until the cheese has melted. Place the bread on the baking sheet and heat for 3 minutes under the grill.
Make a dressing of the rest of the oil, vinegar, pepper and possibly salt. Mix the salad with the rest of the spring onions and dressing. Serve the gratin beetroot with warm bread and salad.