Layered Beet and Cheese Salad

Ingredients

• 2 EL walnut oil
• 2 EL olive oil
• 2 EL dark balsamic vinegar
• Salt
• 300 g goat cream cheese
• 1 EL chives
• 350 g cooked beetroot (vacuum packed)
• 60 g walnut kernels
• 1 handful young arugula
• red beet sprouts
• green and red watercress

Instructions

1. 1.

   Add the two oils, balsamic vinegar, and salt to a small screw-top jar and shake well. Mix the goat cream cheese with the chives until smooth.

2. 2.

   Slice the cooked beetroot into approximately 5 mm thick rounds. Place one round on a flat plate, spread about 1 EL goat cream cheese over it, then top with another beet round and repeat to build a small tower.

3. 3.

   Distribute the walnuts and vinaigrette around the tower. Wash the salad greens, sprouts, and watercress; pat dry on kitchen paper and garnish the salad plate accordingly.