Beetroot and Goats Cheese salad ( Bouillon Your Needs )

Ingredients (10 portions)

Amount	Measure	Name
400	g	Beetroot, raw
300	ml	Oil, Olive
60	ml	KNORR Concentrated Finishing Bouillon Porcini Mushroom
30	g	Shallots, banana
30	ml	Water
100	g	Lettuce, Romaine
100	g	Lettuce, lamb
100	g	Lettuce, raddiccio/red chicory
100	g	Lettuce, Lolo
300	g	cheese, goats
300	g	Sundried tomatoes

Preparation

Advance Preparation
Chill serving dishes. Pre cook Beetroots in boiling water till tender, chill when cooked. Wash the salad leaves.
Method

1. Prepare beetroot by scrapping skins and dicing the flesh.
2. Mix the oil and porcini finishing bouillon together with the chopped shallots.
3. Mix the salad leaves with a small amount of dressing just enough to coat. Place centre of plate.
4. Top the salad with the chopped beetroot, sun blush tomatoes and crumbed goats cheese.
5. Finish by spooning over some more dressing and serve.
Handy hint
Other variants for the KNORR Finishing Bouillon Range could be used, also other style of cheese e.g. stilton or brie.
Nutrition
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.