Fine salad with roasted beetroot, rocket and breaded goat cheese eaters with balsamic dressing

Name: Fine salad with roasted beetroot, rocket and breaded goat cheese eaters with balsamic dressing
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Federation Rocket; 1 small head picking salad; 100 g Beetroot salad leaves; 5 TABLESPOONS Balsamic vinegar; 1 TABLESPOON liquid honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7 TABLESPOONS Oil; 2 Eggs (size M); 6 TABLESPOONS Breadcrumbs; 6 (à 40 g) Goat's cheese taler; 2 TABLESPOONS Flour; 4 balls pre-cooked beetroot (vacuum-packed; approx. 500 g); 1 pinch Sugar

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Federation Rocket
1 small head picking salad
100 g Beetroot salad leaves
5 TABLESPOONS Balsamic vinegar
1 TABLESPOON liquid honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
7 TABLESPOONS Oil
2 Eggs (size M)
6 TABLESPOONS Breadcrumbs
6 (à 40 g) Goat's cheese taler
2 TABLESPOONS Flour
4 balls pre-cooked beetroot (vacuum-packed; approx. 500 g)
1 pinch Sugar

Directions

1
Clean, wash and pat dry the rocket, pickle salad and beetroot salad. Mix vinegar with honey well. Season with salt and pepper and gradually fold in 4 tablespoons of oil. Whisk the eggs in a bowl.
2
Put the breadcrumbs in another bowl. Cut the goat's cheese taler in half horizontally and dust with a little flour, pull it through the egg. Turn in the breadcrumbs and press firmly. Heat 3 tablespoons of oil in a pan over medium heat.
3
Fry the goat's cheese taler in it from both sides until golden brown. Remove from the pan and let it drip off on kitchen paper. Halve beetroot balls and cut into slices. Roast briefly in the pan and season with salt, pepper and sugar.
4
Arrange the salad on 4 plates, drizzle with dressing. Spread beetroot on top and place the baked cheese taler on top.