A visually striking salad that combines the sweetness of beetroot, the freshness of arugula, the crunchiness of caramelized walnuts, and the enveloping creaminess of Vandelli's Goat Soft Cheese. A light, elegant dish ready in minutes, ideal as a refined appetizer or a summer main course.
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 onto baking paper and let cool.
Wash and dry the arugula well. Cut the beetroot into wedges or cubes.
Arrange the arugula on plates, add the beetroot, Goat Soft Cheese in flakes, and roughly broken 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:
Store in the refrigerator, well covered, for up to 1 day (add the caramelized walnuts at the last moment 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 |
