Red Zora loves Camembert

Zutaten für Personen

For the dressing:

4 tbsp.
balsamic vinegar
4 tbsp.
olive oil
salt, pepper
1/2 bunch

For the salad:

fresh beetroot
100 g
goats' milk camembert
80 g

Schritt für Schritt - Anleitung

Step 1:

Mix vinegar, oil, salt, pepper and finely chopped basil to make a dressing. Place a few basil leaves to one side for a garnish. Cut the Camembert into thin slices.

Step 2:

Use a simple blade on the beetroot for cutting spirals, then marinade in the dressing. When using fresh beetroot, remove the leaves and cut the stem down, being careful not to damage the bulb. Boil the bulb in saltwater for approx. 30-60 minutes depending on size. Then simply drain them and remove the stem completely. Peel the beetroot - single use gloves are a good idea so you don-t stain your hands. Lemon juice also helps with stains in an emergency. You can now spiral the beetroot and marinade it in the dressing.

Step 3:

Arrange the beetroot on a plate and cover with the Camembert. Decorate with walnuts and basil.