Recipe Salad of beetroot, eschalot and sauteed apple with goat's cheese : Practical and Delicious

Recipe Salad of beetroot, eschalot and sauteed apple with goat's cheese : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Salad of beetroot, eschalot and sauteed apple with goat's cheese. You are currently reading Recipe Salad of beetroot, eschalot and sauteed apple with goat's cheese : Practical and Delicious. This recipe is the creation of the chef Sophia Young. Recipe Salad of beetroot, eschalot and sauteed apple with goat's cheese requires 1h 30m, cook 1h 15m and serve 6. Caution: allergy Contains peanuts, tree nuts, milk, sesame and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Give salad gourmet status with this amazing combination of beetroot, eschalots and goat's cheese.

Ingredients:

11 Ingredients

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  2 bunches small beetroot, trimmed, washed
  
  
  


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  12 large eschalots, unpeeled
  
  
  


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  150ml olive oil
  
  
  


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  2 tbsp sherry or red wine vinegar
  
  
  


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  2 tsp thyme leaves, roughly chopped
  
  
  


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  2 tsp Dijon mustard
  
  
  


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  1 tbsp caster sugar, plus 1/4 tsp extra
  
  
  


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  2 Pink Lady apples or Gala apples, cored, each cut into 12 wedges
  
  
  


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  1 radicchio, trimmed, roughly chopped
  
  
  


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  50g almonds, roasted, roughly chopped
  
  
  


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  100g goat's cheese, crumbled
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200C. Place beetroots and eschalots in a foil-lined roasting pan, drizzle with 1 tablespoon oil and roast for 1 hour or until beetroots are tender and eschalots are soft. Cool, then, wearing rubber gloves, peel beetroots and cut into wedges. Remove skins from eschalots and halve. Place vegetables in separate bowls.
  
  
  


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  Step 2
  
  
  
  
  Whisk together vinegar, thyme, mustard and 1/4 teaspoon sugar in a bowl. Gradually whisk in 100ml oil until incorporated, then toss beetroots and eschalots separately with 1 tablespoon of dressing each.
  
  
  


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  Step 3
  
  
  
  
  Heat remaining 1 1/4 tablespoons oil in a large, non-stick frying pan over medium heat. Add apple wedges, scatter over 1 tablespoon sugar and cook for 10 minutes, turning halfway, or until cooked. Increase heat to high and cook for a further 5 minutes or until apples are caramelised. Add 1 tablespoon dressing to pan and toss to combine.
  
  
  


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  Step 4
  
  
  
  
  To serve, add radicchio and almonds to beetroots and toss to combine. Layer salad with warm apples and eschalots, then scatter with goat's cheese.
  
  
  

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