Chevresallad

Warmer temperatures gives the the most of us a call for lighter meals, such as salad. This salad is one of my favorites, a classic combination, made in my way.

Ingredients:
2 beetroots
2 inches leek
3 handful fresh spinach
10 basil leafs
8 cherry tomatoes
70 gram goat cheese
½ tablespoon coldpressed oliveoil
1 teaspoon lemon juice
1 tablespoon sunflowerseeds
Salt and pepper

Method:
Peel and slice the beetroots. Place the beets in a dish, poor some olive oil, salt and pepper over. Let sit in the oven for approximately 15 minutes, on 220 degrees Celsius (380 Fahrenheit), or at least til the beets are soft. In the meantime,  chop the leek finely. Wash the spinach and the basil leafs, cut the tomatoes in halves and slice the goat cheese.

When the 15 minutes has passed or the beets are soft, remove the dish. Let the beets cool for a bit and after that, it is time to add olive oil, lemon juice, sunflower seeds, salt och pepper. Carefully add the goat cheese and you are ready to enjoy your salad.

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