Beet Salad with Goat Cheese and Honey Dressing

Ingredients

• Sugar 0 oz
• Beetroot 10 oz
• Champagne Vinegar 3 spoons
• Honey 1 tablespoon
• Olive Oil 5 fl oz
• Balsamic Vinegar 1 tablespoon
• Mustard Greens 1 tablespoon
• Goat cheese 0 oz
• Shelled pumpkin seeds 0 oz
• Corn Salad 0 oz
• Salt to taste

Step-by-Step Guide

Step 1

Boil the beetroot until tender, then peel and cut it into large cubes.

Step 2

Add sugar to a deep saucepan and place it over high heat. Stirring with a whisk, bring it to a liquid brown caramel state.

Step 3

Add wine vinegar, two tablespoons of water, and a pinch of salt. Bring the mixture to a smooth consistency. Add the beetroot to the caramel and, stirring, coat it with the caramel.

Step 4

Whisk together the mixture of honey, balsamic vinegar, and one tablespoon of olive oil. Add the mustard and whisk, gradually pouring in 100 ml of olive oil. Season with salt to taste.

Step 5

Drizzle the salad with honey dressing and mix it well — preferably with your hands.

Step 6

In a deep dish, arrange the caramelized beet cubes along with large pieces of cheese. Finish the presentation with sprigs of arugula and broken walnuts.