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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