• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • [Goat Cheese Salad]
  • 1 bunch of Romano salad
  • 1 bunch of Frisee salad
  • 4 pieces of dark bread
  • 200g of goatcheese, crumbled
  • [Marinated Red Onion Vinaigrette]
  • 1 3/4 cup of water
  • 2/5 cup of sugar
  • 3 1/2 cups of olive oil
  • 1/2 cup of white wine vinegar
  • Salt, to taste
  • A pinch of all spice
  • 2 red onions, cut into rounds
  • [Marinated Beets]
  • 5 preboiled beets
  • 4 tsp of white wine vinegar
  • 1 tsp of honey
  • Salt, to taste
  • [Blueberry-Balsamic Vinaigrette]
  • 2/5 cup of blueberries
  • Juice of 1 lemon
  • 1/3 cup of oil
  • 4 tbsp of finely grated parmesan
  • Salt, to taste
  • Sugar, to taste
  • Pepper, to taste

Instructions

  1. Croutons: Cut the dark bread into 1 to 5cm sized cubes.
  2. Put them into a 200°C oven for 5 to 7 minutes so that they are brown and crispy.
  3. Marinated Red Onion Vinaigrette: Combine the water and vinegar together.
  4. Add in sugar, all spice and onions and whisk till combined.
  5. Slowly whisk the olive oil into the mixture till well combined.
  6. Add salt to taste.
  7. Marinated Beets: Preboil the beets for 35 minutes until they can be poked through with a fork*.
  8. Quarter the pre-boiled beets.
  9. In a bowl, whisk 4 teaspoons of white wine vinegar, 1 teaspoon of honey and salt together.
  10. Next, pour the olive oil into the mixture, while whisking it at the same time.
  11. Add the beets into a marinade and put it in the fridge for 30 minutes.
  12. Blueberry Vinaigrette: In a bowl, mix all the ingredients until they are combined.
  13. To Assemble: On a plate, add some salad mix, marinated beets, crumbled goat cheese and bread croutons.
  14. Top with red onion vinaigrette.
  15. Serve with blueberry vinaigrette.

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