Hearty baked beetroot salad
Serves 1 | Cooking time: 65 minutes
Recipe
Rub the beetroot with salt and olive oil.
Wrap it in an aluminum foil.
Bake in a preheated oven at 200 degrees Celsius for 40-45 minutes or until the beetroot is soft.
Peel the baked beetroot and cut it into cubes.
Place all the ingredients in a bowl and profusely sprinkle the vinaigrette sauce on.
Ingredients
70 g of spinach
50 g of rocket salad
1 large beetroot
30 g of walnut
50g of goat cheese
2 tablespoons of vinaigrette sauce
Olive oil
Salt
SERVE WITH GRIMBERGEN DOUBLE AMBREE
The dark-coloured ale with the bittersweet flavours of caramel and dried plums works wonders with the earthy and hearty flavours of the beetroot salad.
Explore
WANT TO CONTINUE THE TOUR?
Explore the perfect serve
