Beetroot goat cheese salad

 Beetroot goat cheese  salad

Beet roots peeled 2 nos
Garlic 5 cloves
Plain yogurt  100
Salt and pepper powder to taste

For garnishing

Spinach sliced 1 cup
Artichoke flowers thinly sliced 4 nos
Hayek nuts 50 grams chopped and toasted
Goat cheese 100 ml
Olive oil 2 tbsp
Vinegar 1 tbsp
Pepper ¼ tsp
Salt to taste
Tartar 1 tbsp

Preparation

Boil beetroot adding salt and garlic till beets become tender.  Now chop the beets and garlic using a a food processor.  Take a bowl and mix the chopped beetroot and yogurt and salt and pepper together.

Mix sliced artichokes, hazelnuts, and goat cheese in a bowl.  Add tartar, vinegar and olive oil.  Add Salt and pepper, chopped spinach.  Garnish and Serve with toasted baguette.