Goat Cheese & Beetroot Salad

Ingredients

1. Wild roquette leaves 60g
2. Beetroot 75g
3. Crottin goat cheese 150g
4. Balsamic vinegar 20ml
5. Green apples 150g
6. Extra virgin olive oil 10ml
7. Almond flakes 10g

Method

1. Wrap the beetroot in aluminum foil and roast in the oven at 250 degrees for 20 minutes.
2. Mix the wild roquette leaves with the balsamic vinegar
3. Shred the green apple
4. In a medium hot pan, toast the almond flakes gently until they turn into a golden color
5. Display all the ingredients in a plate and add the toasted almond flakes and extra virgin olive oil.