Goat Cheese, Beet And Carrot Salad - cooking recipe

Ingredients

1 tbsp butter
2/3 lb carrots, peeled, halved and sliced
1/3 cup fresh ginger, peeled and grated
2 pinches cayenne pepper
1 lb cooked beets, cubed
4 tbsp raspberry vinegar
3 tbsp walnut oil
1/2 lb soft goat cheese, crumbled
4 leaves lettuce
4 sprigs fresh flat-leaf parsley, finely chopped

Preparation

Melt butter in a frying pan and saute carrots for 2 mins. Add ginger and cayenne and cook for 2 mins. Add 2/3 cup water, season and simmer until almost evaporated. Add beets, remove from heat and allow to cool. Season vinegar and add a pinch of sugar. Gradually whisk in oil and toss with beet mixture and cheese. Arrange on lettuce leaves and sprinkle with parsley.