Pink Comté Salad with apple, beetroot and raspberries


  • 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
  1. 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
  2. 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)
  3. 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.
  4. 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
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