for 4 person

Salad

4 tbsp	balsamic vinegar
2 tbsp	olive oil
1 tbsp	horseradish, finely grated
¼ tsp	salt
2	pears, very thinly sliced

Beetroot

400 g	beetroots, thinly sliced
1	garlic clove, squeezed
2 tbsp	olive oil
1 tsp	sea salt

To roast

5	Tomme cheese, approx. 30 g each

To serve

100 g

baby spinach

How it's done

Salad

Combine the balsamic, oil, horseradish and salt in a bowl. Add the pears, mix.

Beetroot

Mix the beetroot and garlic in a bowl with the oil and fleur de sel, spread on a baking tray lined with baking paper.

To roast

Approx. 30 mins. in the centre of an oven preheated to 200°C. Remove, place the cheese on the tray. Bake for approx. 5 mins.

To serve

Mix the spinach in with the pears, plate up with the beetroot and cheese.

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