- 1 large beetroot,
- 1/4 cup balsamic vinegar,
- 2-3 tablespoons olive oil,
- 4 tablespoons goat cheese,
- A pinch of chopped parsley,
- Salt to taste.
- Peel and slice the beetroot in round shape,
- Take it into a pot and add enough salt and cook until tender,
- Drain and place the beet slices on a service tray and wait until cool,
- Sprinkle with olive oil, balsamic vinegar,goat cheese and chopped parsley,
- Set aside in the refrigerator and let it rest until it is completely cold.