Red Beet Carpaccio Blue Cheese And Walnuts

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

A lovely salad appetizer i translated off a german recipe group. The flavors, and colors are wonderful together

Ingredients:

1 rote zwiebel 1 red onion

2 el roter traubenmostessig 2 tablespoons red wine vinegar

4 el olivenöl 4 tablespoons olive oil

2 tl sommerblütenhonig 2 tsp summer honey

salz und pfeffer - salt and pepper to taste

430 g feldliebe rote bete 430 g beets from glass jars

50 g feldsalat 50 g corn salad or field lettuce

ca. 40 g walnüsse about 40 g walnuts

150 g blauschimmelweichkäse 150 g blue cheese

1 birne 1 pear

1 tl zitronensaft 1 teaspoon lemon juice

Directions:

1. Preparation:
2. Peel onion and finely chop.
3. Mix onion with the vinegar, honey, olive oil and stir.
4. Add salt and pepper to taste.
5. Set aside
6. Drain beets and distribute on 4 plates.
7. Wash Corn salad distribute on plates. .
8. Cut cheese into small cubes.
9. Surrond the lettuce with the cheese
10. Cut walnuts in half and press into cheese cubes .
11. Wash the pear and , core and cut into narrow columns.
12. Place decoratively on the salad
13. Sprinkle pears with lemon juice.
14. Drizzle with the honey dressing
15. Mix all gently so nuts remain pressed into the cheese.

By RecipeOfHealth.com