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THE RECIPE
SPINACH, BEETROOT AND GOATS CHEESE SALAD
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COOKING DURATION
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SERVES
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DIFFICULTY
INGREDIENTS
- 100 gr. baby spinach
- 1 bunch rocket, washed and drained
- 2 medium, boiled and crescent-cut beetroots
- 150 gr. Horio Goats cheese
- 1 crumbled rusk
- 1 sliced pear (pits removed)
- 1 tblsp finely chopped walnuts
- 90 ml TOP Balsamic Vinaigrette
INGREDIENTS FOR TOP BALSAMIC VINAIGRETTE
- 75 ml TOP Balsamic Vinegar
- 1 tblsp sugar
- 1 tsp mustard
- 1 small garlic clove
- 1 shallot
- 80 ml Horio Classic olive oil
- 150 ml sunflower oil
- Salt-pepper
EXECUTION
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Prepare Vinaigrette: Put TOP Balsamic Vinegar and the rest of the ingredients in a blender and slowly add Horio Classic olive oil in the end. Add salt and pepper and pour vinaigrette in a bottle. Keep refrigerated.
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Put all ingredients in a bowl except for the walnuts and mix well. Then sprinkle with finely chopped nut.
TYPE OF MEAL
TYPE OF MEAL
OCCASIONS
University life, Romantic occasion, Festive occasions
INGREDIENTS
Spices, Nuts, Vegetables, Cheese, Fruit
RECIPE HAS BEEN MADE WITH
TOP BALSAMIC VINEGARRECIPE HAS BEEN MADE WITH
TOP BALSAMIC VINEGARINGREDIENTS
- 100 gr. baby spinach
- 1 bunch rocket, washed and drained
- 2 medium, boiled and crescent-cut beetroots
- 150 gr. Horio Goats cheese
- 1 crumbled rusk
- 1 sliced pear (pits removed)
- 1 tblsp finely chopped walnuts
- 90 ml TOP Balsamic Vinaigrette
INGREDIENTS FOR TOP BALSAMIC VINAIGRETTE
- 75 ml TOP Balsamic Vinegar
- 1 tblsp sugar
- 1 tsp mustard
- 1 small garlic clove
- 1 shallot
- 80 ml Horio Classic olive oil
- 150 ml sunflower oil
- Salt-pepper
TYPE OF MEAL
TYPE OF MEAL
OCCASIONS
University life, Romantic occasion, Festive occasions
INGREDIENTS
Spices, Nuts, Vegetables, Cheese, Fruit
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