Beet­root Tower with Goats Cheese and Cucumber

(serves 4)

6 beet­roots, roasted in tin­foil for 90 min­utes, then peeled and sliced thin
1 hydro­ponic cucum­ber, or 3 small British cucum­bers, sliced thin
100 grams goats cheese with chill­ies or chives
1 avo­cado, sliced thin
dress­ing: fresh pesto shaken up in a jar with peper­on­cino oil
hand­ful of chopped chives

To assem­ble this beau­ti­ful salad, start with a white plate. Arrange three slices of beet­root in a spi­ral, then layer a slice of goats cheese, three slices cucum­ber and two slices avo­cado. Con­tinue to layer until you run out of ingre­di­ents, then driz­zle the dress­ing over all and sprin­kle the entire plate with chives. Lovely.

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