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Cost: $ $ $ $ $

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Time: 1h30

Serves: 6

A beet salad perfect for these summer months
It's a great vegetarian dish to serve as an appetizer or just eat a big bowl of it as a main course. And if you have the time, mix the beets with the vinaigrette and let it rest in the fridge overnight for the flavors to develop. The strawberry flavor from the vinaigrette really intensifies overnight!

Posted by Cravings in Amsterdam from Amsterdam, North Holland, The Netherlands • Published 21st July 2015 • See Cravings in Amsterdam's 7 projects »

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Cravings in Amsterdam published her project Beet Tartare With Whipped Goat Cheese And Roasted Strawberry & Balsamic Vinaigrette 21 Jul 06:00

Step 1
Roast the beets in the oven for 1 hour at 180C/350F.
Step 2
To make the dressing, roast the strawberries with the balsamic & 2 tablespoons of agave for 15 min. at 180C/350F.
Place the roasted strawberries with the juices in the food processor, add 1 tbsp of agave, olive oil, salt & pepper. Pulse until smooth.
Step 3
To make the whipped goat cheese, just place it in the food processor with the cream and pulse until smooth.
Step 4
Mix the diced roasted beets with the dressing. If you have the time, let it sit in the fridge overnight for the flavors to develop, it's worth it!

Serve a bed of the frisée, then the beets, a few strawberry & apple slices, pecans & micro basil. I piped small dollops of the whipped goat cheese.