Chilean beet and goat cheese salad in yogurt vinaigrette sauce by Magefesa USA

Magefesa_Cheese salad


  • 2/3 Lb Cooked beets
  • 7 Oz Beets leaves.
  • 1 Endive.
  • 3 Medium potatoes.
  • 7 Oz Goat cheese.
  • 2/3 Cup shelled pecan walnuts.
  • 2 Greek-style yogurts.
  • 2 Pica lemons.
  • 10 Black olives.
  • 1 Tablespoon strong flavored mustard.
  • Fresh dill.
  • Salt.
  • Pink pepper.
  • Extra virgin olive oil.
  • 1 Bunch of chives.

Place potatoes in a Stainless steel pressure cooker. Cook in water with a pinch of salt until tender. Drain and set aside.
Wash the endive and beet leaves and place in a salad bowl.
Chop olives into thin strips, reserve.
Cut cheese, beets and potatoes into1 inch cubes approx. Place over greens inside the bowl.
Prepare the vinaigrette by whisking together the yoghurt, lemon juice, a drizzle of olive oil, mustard, salt, black olives, ground pink pepper and chopped dill.
Once vinaigrette is ready, drizzle over salad. Garnish with pecans and chopped chives.


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