A scenic salad that combines the sweetness of beetroot, the freshness of arugula, the crunchiness of caramelized walnuts, and the enveloping creaminess of Vandelli Goat Cheese Mousse. A light, elegant dish ready in minutes, ideal as a refined appetizer or a unique summer dish.
Place the walnuts in a non-stick pan with the sugar and a teaspoon of water. Melt over low heat, stirring, until the walnuts are shiny and coated with caramel. Transfer to parchment paper and let cool.
Wash and dry the arugula thoroughly. Cut the beetroot into wedges or cubes.
Arrange the arugula on plates, add the beetroot, the Goat Cheese Mousse in small dollops, and the coarsely chopped caramelized walnuts.
Emulsify the oil with salt and pepper and add the balsamic cream. Dress the salad just before serving.
For an extra touch, you can add:
In the refrigerator, well covered, for up to 1 day (add the caramelized walnuts at the last moment to maintain crunchiness).
Italia, Emilia Romagna
| Energy (kcal) | 151.68 |
| Carbohydrates (g) | 7.79 |
| of which Sugars (g) | 7.58 |
| Fat (g) | 12.08 |
| of which Saturates (g) | 1.3 |
| Protein (g) | 2.42 |
| Fiber (g) | 1.95 |
| Sale (g) | 0.24 |
