Beetroot and Goat Cheese Salad with Dark Chocolate Treat
This delightful salad combines the earthy flavor of raw beetroot with creamy goat cheese, creating a perfect appetizer or light meal. Paired with a chocolate treat, it makes for a wonderfully balanced dish.
Ingredients
- 180g raw beetroot
- 30g cooked round rice
- 15g fresh goat cheese
- 1/2 egg
- 1 teaspoon olive oil
- 1 teaspoon finely chopped shallots
- A piece of butter (for the dish)
- 1 banana
- 20g dark chocolate
- 1 tablespoon cream cheese (like Philadelphia)
- 2 biscuits
- 80g carrot
- 60g celery stalk
- 50g potato
- 1 sprig of thyme
- 1 teaspoon olive oil
Instructions
Begin by peeling and grating the raw beetroot into a bowl. In another bowl, mix the cooked rice, crumbled goat cheese, and half of the beaten egg. Add the olive oil and shallots, then blend thoroughly. Form small patties with the mixture.
Heat the butter in a skillet over medium heat and cook the patties until they’re golden brown on both sides. Set aside.
For the side, wash and slice the carrot, celery, and potato. In a pot of boiling water, cook the vegetables until tender, then sprinkle with thyme and a dash of olive oil.
For a sweet finish, melt the dark chocolate and mix it with cream cheese until smooth. Serve the chocolate mixture as a dip along with the biscuits and banana slices.
FAQ
1. Can I use cooked beetroot instead of raw?
Yes, you can use cooked beetroot, but the flavor and texture will be different.
2. How long does this dish last in the fridge?
It can last up to 2 days in the fridge, but it’s best enjoyed fresh.
3. What can I substitute for goat cheese?
You can use feta cheese or cream cheese if you prefer a different flavor.
4. Is this recipe suitable for vegans?
This recipe contains dairy and egg, but you can substitute them with plant-based alternatives to make it vegan.
5. Can I add other vegetables to this salad?
Absolutely! You can add any of your favorite vegetables to customize the salad.
