Fine salad with roasted beetroot, rocket and breaded goat cheese eaters with balsamic dressing (low calorie)

Name: Fine salad with roasted beetroot, rocket and breaded goat cheese eaters with balsamic dressing (low calorie)
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: 2 Federation Rocket; 100 g Beetroot salad leaves; 3 TABLESPOONS Balsamic vinegar; 1 TEASPOON liquid honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 TABLESPOONS Oil; 1 egg (size M); 4 TABLESPOONS Breadcrumbs; 2-3 (40 g each) Goat's cheese taler; 2 TABLESPOONS Flour; 4 balls pre-cooked beetroot (vacuum-packed approx. 500 g); 1 pinch Sugar; 1 TEASPOON pink berries

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

Main dish,Salad,Silverster

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 5

2 Federation Rocket
100 g Beetroot salad leaves
3 TABLESPOONS Balsamic vinegar
1 TEASPOON liquid honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 TABLESPOONS Oil
1 egg (size M)
4 TABLESPOONS Breadcrumbs
2-3 (40 g each) Goat's cheese taler
2 TABLESPOONS Flour
4 balls pre-cooked beetroot (vacuum-packed approx. 500 g)
1 pinch Sugar
1 TEASPOON pink berries

Directions

1
Clean the rocket and beetroot salad, wash and pat dry. Mix vinegar with honey well. Season with salt, pepper and gradually fold in 3 tablespoons of oil. Whisk the egg 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. Put 3 tablespoons of oil in a pan and heat over medium heat.
3
Place the goat's cheese taler in the pan and fry until golden brown on both sides. Take out and let drain on kitchen paper. Halve beetroot balls and cut into slices. Fry briefly in the pan and season with salt, pepper and sugar.
4
Divide the salad into 4-6 small bowls, drizzle with dressing, spread beetroot on top and place the baked cheese taler on top. Coarsely press the pink berries with a knife blade and sprinkle on the plates.