Beetroot-apunzel salad with blue cheese and pear wedges

Name: Beetroot-apunzel salad with blue cheese and pear wedges
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 125 g Rapunzel or corn salad; 160 g pickled beetroot slices (from the glass); 1 Pear; 80 g Blue cheese; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Walnut oil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

125 g Rapunzel or corn salad
160 g pickled beetroot slices (from the glass)
1 Pear
80 g Blue cheese
3 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Walnut oil

Directions

1
Clean the Rapunzel salad, wash thoroughly several times and let it drain. Beetroot should also be drained. Wash and halve the pear and cut out the core. Cut the pear halves into thin slices. Dice blue cheese.
2
Halve or quarter beetroot slices depending on size. Arrange salad ingredients on 4 plates. Mix vinegar and a little salt and pepper. Whip the oil into the mixture. Spread the sauce over the salad and serve immediately