Beet Carpaccio Manchego Cheese Salad
Servings 2
Ingredients
- 100 g Manchego cheese
- 2 bulbs cooked beet
- 100 g green salad
- 1/2 tbsp dijon mustard
- 1/2 tbsp honey
- 1 tbsp olive oil
Instructions
- Use a regular knife to slice beets very thinly. Or, cut the beet with a mandoline.
- Slightly overlap the beet slices on plates.
- Roughly wash the green salad and use a salad spinner to remove the water.
- Loosely lay the green salad on beet slices.
- Break cheese into small pieces and sprinkle on the salad.
- Whisk Dijon mustard, olive oil,and honey in a small bowl.
- Drizzle the dressing on the salad.