Beetroot salad
Beetroot salad with dates, walnuts, and goat cheese—cooked for 3-4 hours, dressed in vinegar, mustard, and honey. Perfect for appetizers!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at gastroguide.borjomi.com.
Ingredients
- Beetroot 1 piece
- rucola or latucce 50 gram
- Dates 25 gram
- Walnut 15 gram
- goat cheese 25 gram
- Olive oil 15 milliliter
- mustard 2.5 gram
- vinegar 10 milliliter
- Honey 7.5 gram
- Salt to taste
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