Beet Salad With Goat Cheese

Salads on a skewer are ideal for buffets.

Caprese, Caesar and even Greek salad can be served on sticks


2 medium boiled or baked beetroots

60g goat cheese

20g baby spinach

2 handfuls of walnuts

100 ml olive oil

100 ml orange juice

50 ml balsamic vinegar

1 tbsp. honey

2 tbsp. sugar


Step by step recipe

Step 1

Coarsely chop the nuts and roast in a dry pan, 2 minutes. Add the sugar, stirring until melted,

Step 2.

Then stir in the nuts. Transfer the nuts to a greased parchment and cool.

Step 3.

For the dressing, combine the honey, orange juice, oil and balsamic vinegar in a saucepan, place on heat and reduce by half. Leave to cool and salt.

Step 4.

With a noisette, cut the beetroot into small balls (or cut into medium cubes). Divide the cheese into small cubes. Thread the beetroot ball, a couple of spinach leaves and a piece of cheese onto the skewers. Arrange the skewers on a plate, drizzle with the dressing and sprinkle with the caramelized nuts.

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