Salad ingredients:
1 bag of rocket leaves
2 endive
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1 bag of baby leaves
4 beets
200 g Roquefort cheese
100 g roasted walnuts
Ingredients for the sauce:
1/3 cup olive oil
1 tablespoon balsamic vinegar
2 tablespoons lemon juice
Zest from 1 lemon
1 tablespoon silane
1 clove of garlic, crushed
Salt and pepper to taste
How to prepare:
1. Wash the beets with the peel, dry them and wrap them in foil. Place in the oven at 1800 for an hour until the beets are soft when inserted with a toothpick.
2. Cool the beets, peel and slice into 8 segments.
3. Coarsely chop all the leaves, arrange in a bowl. Place the beets on top and crumble the Roquefort cheese and nuts.
4. Mix all the dressing ingredients well and pour over the salad.
