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Baked beetroot salad

Method

Rub the beetroot with salt and olive oil.

Wrap it in an aluminum foil.

Bake in a preheated oven at 200 degrees Celsius for 40-45 minutes or until the beetroot is soft.

Peel the baked beetroot and cut it into cubes.

Place all  the ingredients in a bowl and profusely sprinkle the vinaigrette sauce on.

SERVE WITH GRIMBERGEN DOUBLE AMBREE

Ingredients

  • 70 g of spinach
  • 50 g of rocket salad
  • 1 large beetroot
  • 30 g of walnut
  • 50g of goat cheese
  • 2 tablespoons of vinaigrette sauce
  • Olive oil
  • Salt
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Grimbergen Double Ambrée

RICH & MALTY

A dark-coloured ale with the bittersweet flavours of caramel and dried plums, made from double-fermented hops and malts.