Beetroot salad with frise pear and pecorino cheese
Ingredients for Beetroot salad with frise pear and pecorino cheese
| Amount | Ingredient |
|---|---|
| 500 grams | fresh beetroot |
| 2 tbsp | Olive oil |
| 2 tsp | Honey |
| 1 pc | Lime |
| 1 pinch | Salt |
| 1 pinch | Pepper |
| 1 pc | Frisée |
| 1 pc | Pear |
| 150 grams | Goat cheese |
Beetroot salad with frise pear and pecorino cheese Directions
Beetroot wash thoroughly, wrap in foil and place on a baking sheet. At 200 ° C (fan 180 ° C, gas oven mark 3) for about 1 hour in the oven. Let cool, peel and chop (wear gloves to protect against staining!).
Heat oil in a pan, sauté beetroot and drizzle with honey and sprinkle with the juice of the lime. Add salt and pepper.
Frisée Wash, clean and pluck into bite-size pieces. Pears in half, core and Schnider in columns. Spread on plates with the lettuce, beetroot cause it. Crumble feta cheese over and sprinkle with the Bratfond.
