It's a very colourful salad and has many textures and different flavours, which makes it quite interesting. It's perfect for a dinner with friends or a quick lunch. You can prepare the beetroot one day ahead and finish it off when it's time for dinner.
Recipe is for 2-4 servings (as a side).
30-40 g of rocket
2 steamed beetroots (or cooked in any way)
2 garlic cloves
7 tbsp olive oil
pinch of salt
1/2 tsp ground black pepper
50 g soft goats cheese
50 g toasted pecans (or walnuts)
Slice the beetroot and place it in a jar. Peel and mince the garlic. In a cup, mix the olive oil, garlic, salt and pepper. Pour the marinade over the beetroot, close the jar and give it a shake to cover all of the slices. Place it in the fridge for at least 1 hour or overnight.
When the beetroot is ready, wash the rocket and put a layer of it in a deep plate or a bowl. Take out the slices of the beetroot and arrange them nicely on top of the rocket. Keep the leftover marinade as a dressing for later.
Crumble the goats cheese on top of the beetroot. Finish it off with the nuts and use the leftover marinade as a dressing.