Cured beetroot with chèvre and walnuts
Prep time: 15 minServes: 4
Pairs with
The freshness of chèvre and earthy sweetness of beetroot — a rosé or medium-bodied white.
Ingredients
- 4 cured beetroots (shop-bought or homemade)
- 100 g chèvre
- 50 g walnuts
- Rocket
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Flaky salt
Method
- 1Thinly slice beetroots. Arrange on plates with rocket. Crumble chèvre and walnuts. Drizzle olive oil and balsamic. Top with flaky salt.