Juicy beets

Juicy beets

vegetarian gluten free


  • 4 clementines
  • 15 g bundle of fresh tarragon
  • 100 g goat cheese
  • 40 g of walnuts
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • salt and pepper


  1. Halve the larger beets and cook in boiling salted water for 15 to 20 minutes (until soft)
  2. Meanwhile, squeeze the juice from 1 clementine into a large bowl and mix with 1 tablespoon extra virgin olive oil and 1 tablespoon red wine vinegar
  3. Peel the remaining 3 clementines, cut into fine circles and place on a plate
  4. Rinse the beets in cold water to cool
  5. Cut the beets into slices and then marinate it in a dressing
  6. Taste and season with sea salt and black pepper, then sprinkle with tarragon and mix
  7. Crush goat cheese on beets with walnuts and lightly drizzle with extra virgin olive oil