Winter salad with breaded goat cheese

Name: Winter salad with breaded goat cheese
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g beetroot; 800 g Carrots; 1 Onion; 200 g young leaf spinach; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 ml Orange juice; 1 TEASPOON Sugar; 2 TABLESPOONS Fruit vinegar; 50 g Core mix; 6 Stem(s) Thyme; 4 TABLESPOONS Breadcrumbs; 200 g Fresh goat's cheese taler

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g beetroot
800 g Carrots
1 Onion
200 g young leaf spinach
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 ml Orange juice
1 TEASPOON Sugar
2 TABLESPOONS Fruit vinegar
50 g Core mix
6 Stem(s) Thyme
4 TABLESPOONS Breadcrumbs
200 g Fresh goat's cheese taler

Directions

1
Peel beetroot and carrots. Cut beetroot into slices. Halve carrots lengthwise and cut into slices. Peel and slice the onion. Sort out spinach, wash and shake dry.
2
Heat 1 tablespoon of oil in a large frying pan and fry the beetroot in it for about 10 minutes, turning. After about 5 minutes add carrots and onions. Season with salt and pepper. Deglaze with orange juice, bring to the boil and simmer for about 5 minutes.
3
Add the spinach and let it briefly collapse in the pan. Season to taste with salt, pepper, sugar and vinegar.
4
Roast the kernel mix in a pan while turning. Wash the thyme, shake dry, remove leaves from the stems and chop lightly. Mix breadcrumbs and thyme. Turn the cheese taler briefly in it. Heat 1 tablespoon of oil in a frying pan and fry the cheese in it for about 2 minutes while turning.
5
Arrange salad and thalers and sprinkle with core mix.