Salad ingredients:<\/b><\/p>\r\n
\u00a01 bag of rocket leaves<\/p>\r\n
2 endive<\/p>\r\n
1 bag of baby leaves<\/p>\r\n
4 beets<\/p>\r\n
200 g Roquefort cheese<\/p>\r\n
100 g roasted walnuts<\/p>\r\n
Ingredients for the sauce:<\/b><\/p>\r\n
1\/3 cup olive oil<\/p>\r\n
1 tablespoon balsamic vinegar<\/p>\r\n
2 tablespoons lemon juice<\/p>\r\n
\u00a0Zest from 1 lemon<\/p>\r\n
1 tablespoon silane<\/p>\r\n
1 clove of garlic, crushed<\/p>\r\n
Salt and pepper to taste<\/p>\r\n
How to prepare:<\/b><\/p>\r\n
\u00a0<\/b>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.<\/p>\r\n
2. Cool the beets, peel and slice into 8 segments.<\/p>\r\n
3. Coarsely chop all the leaves, arrange in a bowl. Place the beets on top and crumble the Roquefort cheese and nuts.<\/p>\r\n
4. Mix all the dressing ingredients well and pour over the salad.<\/p>","protected":false},"excerpt":{"rendered":"For the long summer evenings: a vegetable salad that combines cheese, green vegetables, and walnuts \u2022 All the nutritional values, in one plate \u2022 Recipe by Shimrit Goldberg Zefadia - the in-house chef of 'New Pan Gourmet''","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40],"tags":[4962,4961,4960,1431,2626],"class_list":["post-36003","post","type-post","status-publish","format-standard","hentry","category-40","tag-4962","tag-4961","tag-4960","tag-1431","tag-2626"],"acf":[],"yoast_head":"\n