Beetroot salad with camembert
Tags:
alcohol-free
gluten-free
vegetarian
Description
We present you with a creation that harmonises wonderfully! The beetroot brings a slightly earthy-sweet note to the salad. The goat's cheese, with its creamy texture and strong aroma, is a perfect match. Topped with walnuts and a light dressing, this is a salad you're sure to love!
Ingredients for
For the dressing
4
Tablespoon(s)
balsamic vinegar
4
Tablespoon(s)
olive oil
0.5
Bunch(es)
basil, fresh
salt, pepper to taste
For the salad
2
beetroot, cooked
100
g
(goat's) camembert
80
g
walnuts
Preparation
Prepare the dressing
Mix the vinegar, oil, salt, pepper and finely chopped basil to make a dressing. Set aside a few basil leaves for decoration.
Prepare the salad
1
Peel the beetroot, cut into spirals with the smooth blade of the spiral slicer and marinate with the dressing
2
Cut the camembert into thin slices.
3
Arrange the beetroot on a plate and top with the camembert. Decorate with walnuts and the remaining basil leaves.
Ingredients for
For the dressing
4
Tablespoon(s)
balsamic vinegar
4
Tablespoon(s)
olive oil
0.5
Bunch(es)
basil, fresh
salt, pepper to taste
For the salad
2
beetroot, cooked
100
g
(goat's) camembert
80
g
walnuts
