Roasted beets, green beans, bacon and goat cheese salad

– 50 g arugula (two handfuls)
– Two beets
– Approx. 100 grams of green beans
– 1 avocado
– 3 sticks of celery
– 100 g of fresh bacon, diced
– Goat cheese
– 3 tbs olive oil
– 1 tbs balsamic vinegar
– 2 tbs honey
– A large pinch of sea salt
– Teaspoon cumin

Olive oil, balsamic vinegar, honey and salt mix together. Cut beets into slices, add to the casserole dish. Carefully pour honey sauce, cover with aluminium foil and place in oven preheated to 220 degrees for about 1 hour. Once they are soft, remove and let cool. Melt the bacon in a frying pan, drain fat, put aside to cool. Rinse green beans, put into salted boiling water and cook for about 5 minutes until they get soften, but still al dente. Celery and avocado cut into slices. Put arugula in to dish. on lettuce arrange further components; celery, bacon, beets, avocados, green beans. On top crumble goat cheese and lightly sprinkle with black cumin.
Add a spoonful of honey to the beet juice to and mix well. Season your salad and enjoy.

It’s Full of Taste and Delicious.


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