- 2 vacuum-packed boiled beetroots
- 50 g dried apricots (chopped)
- 50 g toasted hazelnuts
- 200 g soft cheese
- 1 handful of beetroot sprouts
- 1 handful of onion sprouts
- 6 tablespoons of olive oil
- Balsamic vinegar
- 1 teaspoon of salt, pepper
Peel and dice the beetroot.
Dice the cheese and mix together with the beetroot.
Add the toasted hazelnuts, the sprouts and the chopped dried apricots.
Season with salt and pepper.
Dress with a vinaigrette of the olive oil and balsamic vinegar.