Recipe : Beetroot, rocket, seeds and goat cheese salad

Version française

As always a mix of colors in my plate… for a colorful summer !

A delicious mix of my colleagues’ garden redcurrant (the best), seeds in bulk, organic vegetables from l’archenterre  #FlageyMarket (Yum!) and my aromtic herbs growing on my little balcony that I cherish everyday… yes cherish (wink) !

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Ingredients (for 2 persons) :

  • 2 middle size beetroot
  • 1 fresh goat cheese
  • 1 handful redcurrant
  • 1 handful sunflower seeds
  • 1 handful rocket
  • A few leaves of greek oregano
  • red basil flowers
  • 2 camomile flowers (just the white part)
  • Sesame oil
  • Rape oil
  • Kombucha vinegar
  • Salt

Preparation :

  • Beetroot:
    • Cook beets for 3 hours in a big sauce pan filled with boiling water.
    • Let cool down, remove skin, cut into small dice.
  • Sunflower seeds :
    • In a small frying pan, cook seeds with a tablespoon of cooking oil and a pinch of salt.
    • Stir all the time and stop cooking process when golden.
  • Rince, peel and cut all other ingredients.
  • Combine:
    • All ingredients + crumble goat cheese on top of it + sparkle flowers.
    • Add a dash of sesame and rape oil + tablespoon kombucha vinegar + pinch of salt

Et… voilà, Bonne dégustation !

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