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Warm or cold beetroot and goat cheese salad

updated

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Ingredients for 2 servings:

  • 1 jar beetroot
  • 1 sweet potato(s)
  • 2 handfuls of arugula
  • ½ roll(s) of goat’s cheese
  • e.g. olive oil
  • e.g. balsamic vinegar
  • 1 handful of walnuts
  • 1 handful of pomegranate seeds
  • e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

with sweet potatoes, pomegranate and walnuts

First, peel the sweet potato, cut it into small cubes, and cook until tender. Meanwhile, quarter the beetroot, wash the arugula, and deseed the pomegranate. Briefly fry the sweet potato and beetroot in a pan, then toss with the arugula and season with balsamic vinegar, olive oil, salt, and pepper. Finally, sprinkle the pomegranate seeds and flaked goat’s cheese on top. Roughly crush the walnuts by hand and sprinkle them on top. The salad can be enjoyed warm or cold. Honey could also be added to the dressing; I’ll try that next time.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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