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Photo, Erik Putz.
With goat cheese, beets and balsamic vinegar, it’s pretty much an extra crunchy beet salad.
1/2 cup balsamic vinegar
1 matzah
1/4 cup softened goat cheese
sliced, store-bought, yellow pre-roasted beets
olive oil
walnuts
pepitas
salt
pepper
BOIL balsamic vinegar in a small saucepan over medium-high until reduced to 3 tbsp, about 5 min. Spread matzah with goat cheese, then top with beets. Drizzle with olive oil and balsamic glaze, then top with walnuts, pepitas, salt and pepper.
Calories 521, Protein 18g, Carbohydrates 57g, Fat 23g, Fibre 3g, Sodium 334mg.
Excellent source of folate.