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Beetroot salad with goat's cheese and walnut pesto

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Ingredients for 3 servings:

  • 30 g almond flakes
  • 50 g Parmesan
  • 30 g walnuts
  • 80 ml olive oil
  • 1 garlic clove(s)
  • 1 bunch of basil
  • 150 g goat’s cheese, creamy
  • 300 g beetroot, cooked
  • salt and pepper
  • 1 lettuce(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

appetizer, easy, simple, vegetarian, low carb

Toast the flaked almonds in a pan and let cool. For the pesto, finely purée the walnuts, olive oil, garlic, Parmesan, and basil with a hand blender and season with pepper. Form the goat cheese into dumplings (6 dumplings for 3 servings) using two tablespoons, roll them in the flaked almonds, and chill. Dice the beetroot and fry in a little olive oil in a pan for about 5 minutes, seasoning with salt and pepper. Arrange the warm beetroot on a plate over the lettuce leaves, scatter the dumplings on top, and drizzle with pesto. Serve with a warm baguette.

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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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