Beetroot Salad with Goat Cheese on a Stick

Salads on sticks are ideal for buffets. This is how you can serve caprese, Caesar, and even Greek salad

Ingredients

• 2 medium boiled or baked beets
• 60 g goat cheese
• 20 g baby spinach
• 2 handfuls of walnuts
• 100 ml olive oil
• 100 ml orange juice
• 50 ml balsamic vinegar
• 1 tbsp. l. honey
• 2 tbsp. l. Sahara
• salt

Directions

1. Chop the nuts coarsely and fry in a dry skillet, 2 minutes. Add sugar and, while stirring, wait until it melts,
2. then stir in the nuts. Transfer the nuts to oiled parchment and cool.
3. For dressing, combine honey, orange juice, oil and balsamic vinegar in a saucepan, put on fire and boil halfway. Cool and salt.
4. Using a noisette, cut out small balls from the beets (or cut into medium cubes). Divide the cheese into small pieces. Place a beet ball, a couple of spinach leaves and a slice of cheese on skewers. Arrange the skewers on a platter, drizzle with the dressing and sprinkle with caramelized nuts.