Beetroot and goat’s cheese salad
For four people you will need:
3 beetroots, each weighing 175 g
300 ml vegetable stock
Salt and pepper
50 g walnuts
7 tbsp olive oil
2 oranges, unwaxed
1 chili pepper
3 tbsp Dijon mustard
6 tbsp maple syrup
3 tbsp lemon juice
200 g wild herb salad
4 portions of soft goats cheese, e.g. Picandou
4 slices of serrano ham
10 basil leaves
Peel the beetroot and cut it into wedges. Place it in an ovenproof dish and pour in the stock. Season it with salt, pepper, and sugar. Firmly seal the dish with aluminum foil and pierce four small holes in it. Bake on the lowest shelf of a preheated oven at 180 degrees Celsius for 60 minutes. Remove from the stock and leave to cool down.
Coarsely chop the walnuts, season them with salt, and toast them in one tablespoon of olive oil until golden brown. Finely grate around one tablespoon of peel from one orange. Finely chop the chili pepper. Mix together the orange peel, chili, mustard, maple syrup, lemon juice, and five tablespoons of olive oil with salt and pepper.
Peel both oranges with a knife so that the pith is completely removed; separate the orange fillets. Cut the goat’s cheese into small pieces. Fry the ham in the rest of the olive oil on a medium heat on both sides for about two minutes until crispy.
Cut the basil. Arrange the oranges, beetroot, walnuts, and wild herbs with the cheese on plates and generously drizzle with the vinaigrette. Serve with the ham. Enjoy your meal!