Beetroot, cheese, and clementine salad

 

 

 

 

Ingredients (for 4 people): 

• 3 medium beetroots
• 80 g blue cheese (Bleu d’Auvergne, Roquefort, Gorgonzola…)
• 40 g walnuts
• A small handful of red chicory leaves (or radicchio)
• 2 clementines
• 1 tsp of ground cumin
• 1 tbsp of wild herb mix
• 1 tbsp honey (optional)
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 4 to 5 black Kampot peppercorns

Preparation : 

• Peel and slice the beetroots into thin rounds.

• Drizzle with a bit of olive oil and sprinkle with cumin and salt.

• Lightly crush the walnuts, slice the red chicory, crumble the blue cheese, and sprinkle with wild herbs.

• Arrange the beetroots on a plate, add the cheese pieces, walnuts, and red chicory, then add clementine segments.

• Drizzle with balsamic vinegar, a touch of olive oil, and crushed black Kampot pepper.

• You can also add a touch of honey to soften the flavors.