Spring salad with baked beetroot, goat's cheese, oranges and hearty granola
A recipe, a recipe! The first weekend in a long time, where I can once again work in the kitchen and tinker with recipes for the blog. I missed that. Even if it's just a salad. But what a!
And, that's not quite right. It's not that I have not been in my kitchen in the last few weeks. Actually, I was on the weekends from morning to night and also in the week after work in my kitchen. But not for the blog. Because I did it again! Cookbook number 3 is in the making! Bam, now it's out. The recipe development is complete, the photos are all in the box, now it's just about the finishing touches and in a few weeks I can officially reveal what it's about.
Anyway, now I have time for the blog and the first nice spring weekend used and finally started to implement the things that have been buzzing around my mind for a while. Now that the range of regional products is rising again, you can discover the first asparagus and rhubarb at the weekly market and you can buy again radishes, colorful beets and all the beautiful spring vegetables. So what could be better than a delicious transitional salad, which represents the last remainder of winter in the form of oranges and at the same time offers the first beetroot and young lettuce leaves as spring messengers. The whole thing is not only refined with goat cream cheese, but also with a hearty granola topping. I discovered the recipe for this combination last summer in the Australian Taste Magazin and now I finally come to try it.
The granola topping is a hearty version of the crunchy muesli that you know so well. I find it incredibly exciting to spice up salads or soups with crunch. The recipe for the granola we made at the last chefs workshop on MÜSLI as a topping for a soup. Try it out. Airtight, the granola also keeps a few days. Spring can come!
Spring salad with baked beetroot, goat's cheese, oranges and granola
for 2-3 servings
For the granola:
1 egg whites
100 g hearty oatmeal
50 g sunflower seeds
50 g pumpkin seeds
25 g sesame seeds 1 El Honey
1 El Chia
50 g sunflower oil and 1 pinch salt
Put the oven on 180 ° C Preheat - and lower heat and lay out a baking sheet with parchment paper.
Beat egg white with the hand mixer or in the food processor.
Lift the remaining ingredients under the egg whites, then spread over the tin.
About 12-15 minutes golden brown and bake crisp, if necessary after 10 minutes once durchm Before it gets too dark.
Allow to cool completely, then pack airtight.
For the salad:
2 little beetroots
150 g young lettuce leaves or wild herb mixture
1 tbsp red wine vinegar
1/2 tb Dijon mustard 1/2 tsp honey
2 tbsp olive oil
sea salt, freshly ground black Pepper
Preheat the oven to 180 ° C top and bottom heat.
Wrap the beetroot in a little aluminum foil and put it on Setting the baking tray.
Cook in the preheated oven on the middle rail for 50-60 minutes.
Then remove from the oven, allow to cool slightly, unpack and remove the dish.Express the rest of the orange. Add the fillets to the salad mixture.
Put 2 tablespoons of orange juice in a bowl. Add red wine vinegar, mustard and honey and stir thoroughly with a whisk. Gradually add the olive oil and season the dressing with salt and pepper.
1 tbsp. Put the dressing under the beetroot. Stir the rest of the dressing into the salad mixture.
Place the salad on plates, then arrange the beetroot on top. Remove small pieces of goat cheese with a small spoon and put on the salad. Finally sprinkle with the granola and serve immediately.