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Beetroot Salad with Goat Cheese, Crispy Basil and Balsamic Pearls

Beetroot Salad with Goat Cheese, Crispy Basil and Balsamic Pearls

Ingredients (serves 4)

Balsamic vinegar pearls 50g
Basil oil

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Incanto 250ml olive oil

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4 beetroot (2 yellow, 2 red)
150g good quality goat cheese
Small bunch of fresh basil

Method

  1. Boil the beetroots for 25-30 min on medium heat or until cooked through (you can buy these now pre-boiled in a packet if you wish and they are very good too).
  2. Cool down the beetroots until you can handle them. Then peel and thinly slice with a mandolin.
  3. In a pan heat olive oil to medium heat and fry a few basil leaves. Make sure the leaves are not wet, they need just a few seconds in hot oil, otherwise they will burn quickly.
  4. Plate the beetroot as in the picture. Using two teaspoons make quenelle or crumble the goat cheese over the beetroot.
  5. Garnish with the crispy basil leaves, a drizzle of basil oil, and balsamic pearls. Season with salt and pepper to your liking. When you bite on the balsamic pearls, they will explode in your mouth giving a beautiful combination of sensation when mixing with the basil oil.