Beetroot Salad with Goat Cheese and Asparagus

Name: Beetroot Salad with Goat Cheese and Asparagus
Yield: 10
Ingredients: 7 large beetroot with skin; 1/4 cup of finely chopped and fermented onion; 4 tablespoons of lemon juice; Salt and black pepper to taste; 4 tablespoons of olive oil; 500g of cooked asparagus, sliced diagonally (reserve tips for decoration); 190g of creamy goat cheese (or sour cream); 2 cups of fresh parsley (or other green leaves)

1
7 large beetroot with skin
2
1/4 cup of finely chopped and fermented onion
3
4 tablespoons of lemon juice
4
Salt and black pepper to taste
5
4 tablespoons of olive oil
6
500g of cooked asparagus, sliced diagonally (reserve tips for decoration)
7
190g of creamy goat cheese (or sour cream)
8
2 cups of fresh parsley (or other green leaves)

Ingredients

1
7 large beetroot with skin
2
1/4 cup of finely chopped and fermented onion
3
4 tablespoons of lemon juice
4
Salt and black pepper to taste
5
4 tablespoons of olive oil
6
500g of cooked asparagus, sliced diagonally (reserve tips for decoration)
7
190g of creamy goat cheese (or sour cream)
8
2 cups of fresh parsley (or other green leaves)

Directions

1
In a pot with water, cook the beetroot with skin for 30 minutes or until tender
2
Let it cool slightly, remove the skin and cut into cubes
3
Season with onion, lemon juice, salt, pepper, and olive oil
4
Mix well and let it cool completely (you can prepare the beetroot the night before and store it in the fridge in a covered container)
5
Divide the beetroot and asparagus into 10 portions
6
Place a ring mold of 6 cm diameter on a large plate and fill with one portion of beetroot, pressing down with your fingers
7
On top, place 2 tablespoons of goat cheese and cover with one portion of asparagus
8
Press lightly and remove the ring carefully
9
Repeat the process with the remaining ingredients
10
When serving, decorate with fresh parsley and asparagus tips, and drizzle with olive oil.