Recipe Rhubarb, Fennel, Beetroot and Goat Cheese Salad
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Auteur : CarrefourmarketInternet : https://www.carrefourmarket-groupemestdagh.be/news/project/salade-de-rhubarbe-fenouil-betterave-fromage-de-chevre/
INGRÉDIENTS
PRÉPARATION
- 400 g cooked beetroot
- 2 rhubarb stalks (200 g)
- 1 small fennel bulb with its greens (200 g)
- 80 g mild goat cheese
- a few sprigs of flat-leaf parsley
- 1 bunch of watercress
- 2 tbsp extra virgin olive oil
- 1 tbsp sunflower seeds
- salt, freshly ground pepper
PRÉPARATION
- Cut the beetroot into cubes, the rhubarb stalks into very thin strips and the fennel into slices thinly, using a mandolin or a peeler. Keep the greens.
- In a salad bowl, combine the beetroot, rhubarb, and fennel. Crumble the goat cheese over the top and garnish with parsley, watercress, fennel sprigs, and sunflower seeds.
- Drizzle with olive oil. Season with salt and pepper to taste, then mix gently.
- Wine pairing: Jean-Baptiste Adam Riesling
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