Winter Salad with Baked Goats Cheese
Is there anything better than a fresh and healthy start into a new year?
With a crunchy, light winter salad full of energy! This salad from our friends of FOODBOOM is just the right thing for you: Fruity, smart, delicious!
Winter Salad with Baked Goats Cheese:
Ingredients for 4 people:
2 small beetroots
1 tbsp red pepper berries
100g baby chard
200g goats cheese log
4 stalks thyme
2 tbsp honey
1 tbsp raspberry vinegar
1 tsp dijon mustard
4 tbsp olive oil
Utensils: pot, baking tin, baking parchment, cutting board, knife, mortar and pestle
- 1. Boil water, add beetroot and cook for about 30 minutes. Let the beetroot cool and then peel it and cut into thin slices. Peel the orange and grapefruit carefully, making sure to remove all of the white peel. Cut the orange into slices and filet the grapefruit. Then pound the pepper berries into large pieces.
- 2. Preheat the oven (grill: 230°C). Rinse the purslane, frisée and baby chard and then allow to drip dry. Slice the goats cheese into pieces 3cm thick and place onto a backing tin covered with baking parchment. Rinse the thyme, shake dry and remove the leaves from the stems. Spread thyme, pepper berries and honey over the goats cheese.
- 3. Bake the goats cheese for about 4 minutes in the preheated oven. While the cheese is baking, mix together the raspberry vinegar, mustard and olive oil and add some salt and pepper. Then pour the dressing over the greens. Arrange the salad on plates along with the orange slices, grapefruit filets, beetroot and the baked goats cheese.
Prep time: approx. 35 minutes
Tip: A handful of roasted walnuts adds a nice crunch.
We hope you enjoy trying out our recipe. Bon appétit!