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Gourmet and tasty, this Pompadour potato salad with fresh goat cheese and beetroot, horseradish sauce is a treat.
Preparation : 20mn
Cooking: 15mn
Ingredients for 6 people:
- 800 g of potatoes Pompadour Label Rouge
- 1 branch of celery
- 1 beet raw red
- 1 lemon
- ½ log of fresh goat cheese
- 5 cl olive oil
- 6 pinches of fine salt
- 10 g of coarse salt
For the sauce
- 20 cl of whole liquid cream
- 20 g of horseradish in a jar
- 6 pinches of fine salt
Pompadour salad, fresh goat cheese and beetroot, horseradish sauce
> Wash the Label Rouge Pompadour and cut them in 2. Then place them in a saucepan, cover them with cold water and add the coarse salt. Bring to a boil and cook for 12 minutes. Drain them and keep them warm.
> Peel the celery and mince it. Peel the beetroot and cut it into small cubes.
> Cut the fresh goat cheese into small cubes. Zest and juice the lemon.
> In a salad bowl, mix the Pompadour Label Rouge, the fresh goat cheese, the lemon zest and the celery. Drizzle with olive oil, season with fine salt and toss gently. Leave to rest for 15 min.
For the sauce: in a bowl, pour the lemon juice, season with horseradish and salt. Mix well, then add the cream.
> Divide the salad among 6 plates or 6 bowls and sprinkle generously with the sauce, then decorate with small diced beets.
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