Beet, Goat Cheese and Pear Salad

Ingredients

• 400 g striped beetroot (Tonda Di Chioggia)
• 1 pear
• 80 g fresh goat cheese
• 1 handful mixed herbs (e.g., basil, oregano with flowers)
• 1 handful young salad leaves (e.g., dandelion, sorrel)
• 1 red chili pepper
• 4 tbsp apple cider vinegar
• 1 tsp Honey
• 4 Tbsp sunflower oil
• Herb salt
• Pepper

Instructions

1. 1.

   Wash, peel and slice the beetroot into thin rounds or shave it. Wash, core and slice the pear lengthwise into thin rounds or shave it. Arrange both on four plates and crumble the cheese over them.

2. 2.

   Wash and dry the herbs and salad leaves, shake off excess water, cut into small pieces and distribute over the salad. Wash, deseed and finely chop the chili pepper.

3. 3.

   Whisk together vinegar, honey, chopped chili and oil; season with herb salt and pepper. Drizzle over the salad and serve.