Beetroot & Vinno Cotto Salad Recipe
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Cooking tools:
- Oven
- Pot
- Colander
- Plastic gloves
- Mixing bowl
- Measuring spoon
- Roasting pan
- Kitchen towel
- Plate
Ingredients
- 330 grams baby beetroot, leaves trimmed off (8 baby beetroot specified)
- salt flakes, to taste
- 1/4 cup Vino Cotto
- 1/4 cup Extra Virgin Olive Oil
- black pepper, freshly cracked to taste
- 100 grams walnut
- 125 grams rocket, young leaves
- 1/3 cup goats cheese
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