A spectacular salad that combines the sweetness of beetroot, the freshness of rocket, the crunchiness of caramelized walnuts, and the enveloping creaminess of the Soffice di Capra Vandelli. A light, elegant dish ready in a few minutes, ideal as a refined appetizer or a unique summer dish.
Put the walnuts in a non-stick pan with 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 rocket well. Cut the beetroot into wedges or cubes.
Arrange the rocket on the plates, add the beetroot, the Soft Goat Cheese in flakes and the 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 a maximum of 1 day (the caramelized walnuts should be added last to maintain their crunchiness).
Italy, 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 |
