Marinated Roast Beets and Chicory Salad
Ingredients: Beets, Olive oil, Raspberry vinegar, Salt, Pepper · 30 min cook time · 350kcal · ~₩25,200
Ingredients
300g Beets, 30ml Olive oil, 15ml Raspberry vinegar, 5g Salt, 2g Pepper, 50g Sugar, 50ml Vinegar, 100ml Water, 1ea Sliced apple, 5g Dill, 150g Goat cheese, 50ml Heavy cream, 10g Fresh herbs, 1ea Lemon, 40g Pistachios, 30ml Honey, 100g Chicories, 50g Prosciutto
Instructions
1. Drizzle olive oil and raspberry vinegar over roasted beets, season with salt and pepper, and marinate.
2. Prepare pickling liquid with sugar, salt, vinegar, and water, then pickle sliced apple and dill in a jar.
3. Whip goat cheese with heavy cream, fresh herbs, and lemon zest, then mix well.
4. Melt sugar and water in a pan, add pistachios and black pepper to make candied pistachios, then separate.
5. Make dressing by whisking honey, lemon juice, olive oil, salt, and pepper.
6. Toss chicories with the dressing.
7. Plate the salad with whipped goat cheese, sliced beets, candied pistachios, crispy prosciutto, and fresh herbs.
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