For 4 people
7 small raw beetroot
1 spoonful of wine vinegar
1 teaspoon of cumin
65 g of cress
75 g of goat's cheese
1 spoonful of liquid honey
1 teaspoon of mustard
1 and a 1/2 spoonfuls of wine vinegar
3 spoonfuls of extra virgin olive oil
Wash the beetroots, place them in a pan with the cumin and wine vinegar and cook in the oven at 180 °C for about 2 hours. When cooked, peel them and cut into fine slices.
Peel and clean the oranges, removing the seeds and inner skins. Lay them on the cress arranged on the plates, top with oven-baked beetroot slices and garnish with slices of goat's cheese and pumpernickel croutons.
Dress with the vinaigrette, made by adding honey to the oil, vinegar and salt emulsion.
Please fill in the fields below to search our Recipes' database.