Roast Vegetable and Warm Goat Cheese salad

Roast Vegetable and Warm Goat Cheese salad

Ingredients


4 beets

2 aubergines

1 red bell pepper

1 yellow bell pepper

3 spring onions

300g of goat cheese

1 handful of cheery tomatoes

2 tablespoons of red wine vinegar

6 tablespoons of extra-virgin olive oil

250g of almonds, chopped

2 egg yolks, with few drops of water

Olive oil

Cooking instructions


Roast all the vegetables other than the beets in a 200ºC oven for 45 minutes until brown. Roast the beets in the same temperature for 2, 5-3 hours. Peel them and cut them into chunks. Keep them separate till you plate them.

Prepare the vinegraite by mixing the vinegar with olive oil, season with salt and pepper, add a pinch of sugar to balance the acidity if you feel necessary. In another bowl whisk the egg yolks, and cover with chopped almonds.

Heat a medium pan, then add the olive oil.

Shallow fry the goat cheese slices and take them out on a paper towel. Toss the vegetables with the vinegraite, then place the warm goat cheese on top.

You may serve the vegetables warm as well.

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