| Cook Time | 30 minutes |
| Servings |
Ingredients
- 4 pieces Beet
- 1 piece Rosemary
- 2 pieces Grapefruit (or tangelo)
- 1 tablespoon Honey
- 1/2 pieces Lemon
- 3 tablespoons Olive oils
- 100 gram Cheese hard (salty soft, from goat's or sheep's milk)
- 50 gram Lettuce leaves
Ingredients
|
|
Instructions
- The beets (select the smaller ones) cleaned, slightly greased with olive oil, season with salt and pepper and with fresh sprigs of rosemary wrap tightly with foil and bake at 220*C around 1.5 hours or until tender. Beetroot is very sweet and fragrant.
- Even hot beets cut into slices and insist in the marinade of honey, lemon juice and olive oil.
- While beet cools, peel and cut citrus: if grapefruit, then divide into slices and remove all the films for tangelo enough to clean and cut into half rings, as the film is very thin, edible and not bitter. Cheese is also cut, but if the cheese is very soft, such as feta or white cheese, it is better to coarsely chop.
- Make a salad: put a couple of leaves of green salad on a plate, alternate the beets with citrus and top with cheese. My favorite salad for an afternoon snack, the envy of colleagues, but will be a great side dish for pork or chicken.
