15 - 25 Min
Contiene: Mustard, Gluten
1) Peel and cut the boiled beets.
2) Mix the rucola and corn salad.
3) Mix the vinegar and olive oil, add salt and pepper to season and sprinkle over the salad.
4) Crumble the goat’s cheese.
5) Bake the nuggets in a preheated oven (180° C) for 5-6 minutes. Rotate once in between.
6) Distribute the salad and beets over the plates and lay the nuggets on top.
7) Sprinkle with goat’s cheese and fresh thyme. Serve with bread