Sweet summer salad

side dish · ⏱ 180 min · 4 portions · 34.0 g carbs / portion · vegetarian · allergens: gluten, milk, mustard, tree nuts

v2 · rb0e705f985 20260727Z1751 Sweet Summer Salad 🥗 🔥 preheat the oven to 180°C 🔥 ⏱ 2 h bake the beetroot until very soft, then peel it process the beetroot with honey, mustard, garlic, and vinegar, then salt and pepper into a smooth dressing incorporate a quarter of the olive oil at a time to make the dressing smooth and homogenous 🍳 ⏱ 3-4 min sauté the almonds in butter with a pinch of salt, then cool 🔪 trim the base of the endive and separate the leaves 🔪 halve the nectarines, remove the stone, and cut into wedges 🍽 spoon some beetroot dressing in a circle in the centre of a serving plate and top with endive leaves 🍽 drizzle oil and arrange the nectarine wedges, rocket, and gorgonzola inside the leaves 🍽 drizzle more oil around and about and sprinkle with almonds 1 piece beetroot 120 ml olive oil 1 piece endive 4 pieces nectarine 20 g honey 15 g mustard 1 piece garlic 25 ml cider vinegar 15 ml white wine vinegar salt to taste pepper to taste 20 g rocket 120 g gorgonzola 40 g almond 10 g butter 120 ml olive oil rocket, gorgonzola olive oil almond, butter olive oil
http://flowcooking.food/en-us/recipe/623/sweet-summer-salad/