{"id":4337,"date":"2014-02-19T10:00:34","date_gmt":"2014-02-19T09:00:34","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=4337"},"modified":"2014-02-19T10:05:35","modified_gmt":"2014-02-19T09:05:35","slug":"lambs-lettuce-beet-and-goats-cheese-salad-salat-mit-roter-bete-ziegenkaese-und-feldslat","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=4337","title":{"rendered":"lamb\u00b4s lettuce, beet and goat’s cheese salad \/\/ salat mit roter bete, ziegenk\u00e4se und feldsalat"},"content":{"rendered":"

\"lambs<\/a><\/p>\n

at this time of the year the last greens and also the last storable vegetables are rare. but we still have some beets and potatoes in the fridge and lamb\u00b4s lettuce, kale and black radish outside. so we still can enjoy what we get from our garden, starting to think about the next season and hope spring will come soon.<\/p>\n

beet and goat\u00b4s cheese is a combination that always works, as a salad, a soup or whatever you would like to do with beet. and lamb\u00b4s lettuce, fresh and crunchy, is one of my winter darlings.<\/p>\n

enjoy this perfect salad combination i found in amanda hessers the cook and the gardener<\/a><\/em>. i only adapted a bit the amounts of the dressing.<\/p>\n

for 4:<\/p>\n

4 beets
\none splash of olive oil
\nsalt
\n4 handful lamb\u00b4s lettuce
\n200 g goat\u00b4s cheese
\npepper<\/p>\n

dressing:
\n1 tsp mustard
\nsalt
\npepper
\n2 tbsp red wine vinegar
\n6 tbsp olive oil<\/p>\n

preheat the oven to 200\u00b0 C. place the beets in a roasting pan, add a splash of olive oil, salt and pepper and mix thoroughly. roast for about 50 minutes until the beets are tender. remove from the oven and allow to cool. peel the beets and cut into wedges.<\/p>\n

wash the lamb\u00b4s lettuce and remove the small stems. place them in a large bowl. combine all the ingredients for the dressing. crumble the goat\u00b4s cheese in a small bowl and season with pepper.<\/p>\n

pour the dressing over the lettuce. divide the lettuce on 4 plates. spread some beets and goat\u00b4s cheese over and serve.<\/p>\n

enjoy!<\/p>\n

*********************<\/p>\n

f\u00fcr 4:<\/p>\n

4 rote bete
\nein schluck oliven\u00f6l
\nsalz
\n4 handvoll feldsalat (vogerlsalat)
\n200 g ziegenk\u00e4se
\npfeffer<\/p>\n

dressing:
\n1 el senf
\nsalz
\npfeffer
\n2 el rotweinessig
\n6 el oliven\u00f6l<\/p>\n

den ofen auf 200\u00b0 C vorheizen. die rote bete in eine auflaufform geben, einen schluck oliven\u00f6l dazugeben, salz und pfeffer und gut durchmischen. die bete etwa 50 minuten backen bis sie weich sind. aus dem ofen nehmen, abk\u00fchlen lassen und sch\u00e4len. die gesch\u00e4lte bete in viertel bzw. achtel schneiden.<\/p>\n

den feldsalat (vorgerlsalat) waschen und die stiele entfernen und in eine gro\u00dfe sch\u00fcssel geben. alle zutaten f\u00fcr das dressing mischen. den ziegenk\u00e4se zerbr\u00f6seln und in eine kleine sch\u00fcssel geben und pfeffern.<\/p>\n

das dressing \u00fcber den salat geben und gut durchmischen. den salat auf vier teller verteilen, bete und ziegenk\u00e4se dar\u00fcber geben und servieren.<\/p>\n

guten appetit!<\/p>\n","protected":false},"excerpt":{"rendered":"

at this time of the year the last greens and also the last storable vegetables are rare. but we still have some beets and potatoes in the fridge and lamb\u00b4s lettuce, kale and black radish outside. so we still can … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[7,13],"tags":[52,111,19,103],"class_list":["post-4337","post","type-post","status-publish","format-gallery","hentry","category-recipes","category-winter","tag-beetroot","tag-lambs-lettuce","tag-salad","tag-vegetarian","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4337","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4337"}],"version-history":[{"count":15,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4337\/revisions"}],"predecessor-version":[{"id":4384,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4337\/revisions\/4384"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4337"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4337"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4337"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}