Beetle Salad | Flavors of my Garden



Beetroot salad Beetroot salad 2 pieces beetroot Goat cheese the necessary parsley the necessary 1 lemon yellow Olive oil Balsamic Vinegar Salt and pepper to taste

The ingredients of this salad are few and all essential, the goat's cheese gives it unctuousness and intensity, the beetroot baked sweetness, the parsley stands out for its flavor breaking the monotony, the lemon zest gives an aromatic touch while the vinaigrette unifies the flavors.

Beet is one of the easiest vegetables to grow in the city, they need little space, they grow all year round and with about 4 hours of sunshine are happy and grow beautiful.

To grow them at home is enough in a small drawer with soil, the depth required to develop is at least about 30 cm. The best thing about growing the beet at home is that not only the root is edible, the leaves of the plant especially when they are small are very tasty and tender, perfect to add to the salads.

beetle meant to play on the table, I remember passing it by my lips with the intention of leaving them with color. And this vegetable stains everything so if you want to see the different ingredients of the salad should be careful when they do and never mix.

Plants and Flowers, plants species: June 2012
Its perennial foliage remains attractive throughout the year and its spring flowers are nothing short of beautiful. Phlox subulata forms shallow roots and its horizontal stems light easily so its common name creeping Phlox.

To do it the first thing to do is wrap the roots in foil and bake them until they soften just a little, we want them to remain firm and delicious. We usually take advantage when we turn on the oven for any recipe and we put the beet, so when we want to make the salad we always have it ready.

The kitchen is a place to be creative and the great thing about this salad is that they can present it in different ways, allowing individual and elegant presentations as well as carefree and rustic. > Beetroot Salad with Goat Cheese

Bake the beets covered in foil, let cool. Cut the beets into slices and place them on a plate, add the goat's cheese into pieces, parsley leaves and grated