Beet salad with goat cheese and basil dressing
Very tasty, but based on the ingredients it's a bit of a winter salad - in winter you usually have all the ingredients. I was going to dress the salad with pesto, but there was only purple basil at home, and I found a bunch of arugula, so that changed my plans. I recommend you to prepare the dressing from green basil, it looks more aesthetically pleasing than from purple basil. If you don't eat goat cheese, put feta or feta cheese instead, but for my taste, all the components of the salad harmonize very well.
Constituents:
- beets - 3 small pcs.
- soft goat cheese - 200 gr.
- arugula - 1 small bundle
- garlic - 1-2 cloves
- green basil - 1 small bunch
- olive oil - 100 ml
- salt, pepper - to taste
- pine nuts - a handful
Preparation of beet salad with goat cheese:
For the salad beets can be boiled, but then it will be more watery, lose in taste, color and aroma. Therefore, it is better to bake it.
Preheat the oven to 200 degrees. Wash the beets, prick them in several places with a fork, wrap them tightly in foil and bake them in the oven for about 1 hour - until soft.
Cool ready beets, peel and cut into thin slices.
For the dressing, strip the leaves from the basil, add the garlic, salt, pepper and olive oil and whisk with a blender until smooth.
Brown the pine nuts lightly in a dry pan.
Place arugula in a plate, top with beet slices, then goat cheese slices, drizzle with dressing and sprinkle with nuts.
Serve immediately.
Enjoy!"
