Pink Comté Salad with apple, beetroot and raspberries
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Ingredients
400g of young and mild Comté
4 cooked beetroot
2 Granny Smith apples
Juice of 1 lemon
A bunch of spring onions
1 dish of raspberries
100g of natural yoghurt
Preparing the apples – With their skin on, cut the apples into quarters and then into thinner slices – Cover the slices in lemon juice so that they do not go brown
Preparing the onions – Cut off the base of the onion and also the green of the leaves – Peel off any damaged outer leaves – Cut the remaining onion lengthwise – Soak them in fresh water (the strips of onion will become a beautiful arched shape)
Preparing the Comté and the beetroot – Cut half of the beetroot into thin disk-shape slices – Mix the other half of the beetroot with the yoghurt and lemon juice – Add the olive oil and then season to your taste – Cut the Comté in strips approximately 1cm in width, 4cm in length and 3/4mm in depth.
Serving and finishing touches – Wash the lettuce and tear the leaves – In a round bottomed mixing bowl, oil and season the apples, beetroot, lettuce and onions – Put this mix in the centre of the plates, piling up the salad – Scatter the salad with Comté and some raspberries – Circle the salad with the beetroot vinaigrette using a spoon