#bettinerecipes
Salad with beetroot, figs, pomegranate and goat cheese
This beetroot salad is definitely one of our favourites. Beets are nutritious, packed with vitamins, purify our bodies and also keep our digestion going, which is a nice bonus during dinner.
Total time
40 minutes
Ingredients
for 4 persons| 2 | raw red beets |
| 4 | raw chioggi beets* / ordinary beets when chioggia is not available |
| 4 | green fresh figs |
| 125 g | Bettine pearls |
| 1 | pomegranate |
| 50 g | rocket cress |
| 15 g | fresh parsley |
| 4 tsp. | red wine vinegar (add according to taste) |
| 1 tbsp | Honey |
| 125 ml | Olijfolie |
Preparation
-
- Shave the beetroot on a mandolin or slice thinly with a knife.
- Add the red wine vinegar and honey together, taste well and adjust the dosage where necessary until you obtain a sweet fresh flavour. Add pepper and salt.
- Add the beets to the mixture, stir, then leave to marinate for half an hour.
- Meanwhile, also shave the chioggi beets on a mandolin or cut thin slices with a sharp knife.
- Drain the beetroot and collect the vinaigrette from the red wine vinegar and honey.
- Then cut the figs into four wedges and arrange them on a platter with the chioggi beets and the Bettine goat cheese.
- Remove the seeds from the pomegranate and sprinkle over the salad along with the rocket cress.
- Whisk the oil through the vinaigrette and drizzle over the salad.
*Chioggabites are Italian, striped beets. Order them from the greengrocer or else use plain red beets.
