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Beetroot salad with Serrano ham roses, fried goat cheese and herb-mustard dressing

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Ingredients for 2 servings:

  • 200 g beetroot
  • 150 g Serrano ham or other ham
  • 100 g goat cheese or sheep cheese
  • 250 g lamb’s lettuce
  • 2 slice(s) zucchini, thinly sliced ​​lengthwise
  • 2 tsp mustard
  • 2 tsp olive oil
  • some lemon juice
  • some balsamic vinegar
  • some dill
  • some parsley
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Cut the beetroot into 3 cm slices and cut out the heart-shaped pieces using a cookie cutter. Wrap each of the goat cheese slices with a zucchini slice and fry in a pan. Wash the lamb’s lettuce, pat dry, and arrange in the center of the plate. Place the goat cheese on top and arrange the beetroot hearts around the edge. Shape the Serrano ham slices into roses and place them around the goat cheese. Mix the dressing ingredients and drizzle over the salad.

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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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