Salad with beets, citrus and goat cheese
Colorful, flavorful, and full of healthy ingredients – what more could you want from a salad? You might not have thought of combining colorful beets with citrus, Brussels sprouts, and goat cheese. You'll be even more surprised when you try this surprising combination.
Ingredients · Servings For 6 people
- 6 pcs beets
- 2 pcs orange
- 1 ks grapefruit
- 4 tbsp apple cider vinegar
- 2 tbsp caster sugar
- 250 g quinoa
- 2 pcs little gem lettuce
- 100 g Brussels sprouts
- 50 g cashews
- 50 g pumpkin seeds
- 1 tbsp soy sauce
- 2 PL with
- 1 bunch of dill
- 200 g goat cheese
- 1 tbsp coarse mustard
- 1 PL with
- 100 ml virgin olive oil
Method · 25 min
- Place the beetroot and citrus slices in a bowl, add the vinegar, sugar, salt and pepper. Mix well.
- Fluff the quinoa in another bowl, drizzle with a little oil, season with salt and pepper. Add the chopped lettuce and cabbage. In a small jug, mix all the dressing ingredients, season with a little salt and pepper.
- Heat a small non-stick frying pan over medium heat and toast the nuts and seeds for 1 minute, then add the soy sauce, honey and a little oil and let it bubble for a few minutes until the mixture is sticky. Set aside.
- Toss the beetroot, citrus and most of the dill with the quinoa salad. Drizzle with the dressing. Transfer to a serving plate. Sprinkle with the mixture from the pan, goat cheese and remaining dill. SOMETHING EXTRA Cut the zest from the citrus into slices down to the pulp, then cut the pulp out of the individual pieces. Recipe and photos taken from Olive Magazine.
