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Beets and honey spring salad

July 17th, 2017 by Strøm Spa Nordique



150 gr of red beets, cooked, peeled and cut in slices

60 gr of soft goat cheese

10 gr of hazelnuts, toasted and crushed (can be replaced by raw and peeled pistachios)


Extra virgin olive oil


Dijon mustard

Fleur de sel

*the quantities are according to your taste

In a blender, add the olive oil, the honey, the mustard and a pinch of fleur de sel. Blend until it has the desired consistency. Put aside.

In a big bowl, combine the beets and the vinaigrette.

Place the beets on a plate and sprinkle them with the goat cheese and the nuts.

Add some fresh sprouts or celery leaves for decoration.



Lavender lemonade

Spinach salad with oranges, cranberries, almonds and marinated salmon

Summer recipes: Avocado Napoleon and beet salad