Caramelized beetroot on salad with goat cheese eaters

Name: Caramelized beetroot on salad with goat cheese eaters
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 500 g pre-cooked beetroot (vacuum); 75 g Sugar; 4 TABLESPOONS Balsamic vinegar; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Rocket; 40 g Beetroot sprouts; 8 (à 40 g) Taler goat's cream cheese; 4 TSP Honey

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

500 g pre-cooked beetroot (vacuum)
75 g Sugar
4 TABLESPOONS Balsamic vinegar
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Rocket
40 g Beetroot sprouts
8 (à 40 g) Taler goat's cream cheese
4 TSP Honey

Directions

1
Cut the beetroot into slices. Caramelise the sugar in a pan. Deglaze with vinegar and 3 tbsp. water and simmer gently until the caramel has dissolved. Add beetroot and oil and toss in the caramel for 2-3 minutes.
2
Season with salt and pepper, put aside. Clean the rocket, wash and drain well. Wash the sprouts and drain on kitchen paper. Put the goat cheese taler on a baking tray and sprinkle 1/2 teaspoon honey on each.
3
Gratinate under the preheated grill of the oven for 3-5 minutes. Arrange the rocket on 4 plates, spread lukewarm beetroot slices on top. Place 2 goat cheese taler on each salad and garnish with sprouts.
4
Finally sprinkle with beetroot stock.