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Lettuce with colorful beetroots, goat cheese and puffed Soligrano buckwheat grain

Ingredients:

  • Romaine lettuce or other crispy lettuce 2 pcs,
  • 100 g of yellow beetroots,
  • 100 g of striped beetroots,
  • 100 g of red beetroots,
  • 360 g roulade of goat’s cheese,
  • 160 g of puffed Soligrano buckwheat grain.

 

Marinade for pickled beetroots:

  • 300 ml of boiled water,
  • 100 ml of wine vinegar,
  • 100 g of sugar,
  • 50 g of fresh rosemary.

Vinaigrette sauce:

  • 150 ml of olive oil,
  • 40 g of mustard,
  • 40 g of wine vinegar,
  • 80 g of honey,
  • 100 ml of cold boiled water,
  • salt, pepper to taste.

Cut the peeled beetroots very thinly on the mandolin and pickle them in boiled water with wine vinegar, sugar, rosemary and salt. Then let it rest for a minimum of 6 hours.

During this time, cut the cheese into slices and fry it in a dry Teflon pan until it is golden and crispy.

Combine all the ingredients for the vinaigrette with a blender, season with salt and pepper.

Put the lettuce on a plate, pour vinaigrette, add the remaining ingredients: cheese and beetroot, and sprinkle with puffed Soligrano buckwheat grains.

* Recipe for 4 servings

 

The author of the recipe: Chef Kolumna Park. Want to share our recipe on your website or blog? Contact us!

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