Lunch

Salade de Betteraves Rôties avec Chèvre Frais, Noix & Grenade

Name: Salade de Betteraves Rôties avec Chèvre Frais, Noix & Grenade
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2 servings
Ingredients: 1 lb mixed beets (golden & red), golf-ball sized; 4 cups fresh beet greens, roughly chopped; 3 oz creamy chèvre or goat cheese, at room temperature; ½ cup pomegranate seeds (arils); ½ cup raw walnut halves; 2 tbsp honey; 2 tbsp aged red wine vinegar; 1 tsp Dijon mustard; ¼ cup walnut or sunflower oil; 2 tbsp extra-virgin olive oil; 1 small shallot, minced; 2 cloves garlic, minced; ¼ tsp fleur de sel; Cracked black pepper; 1 tbsp balsamic vinegar (for glaze)

Jewel-toned roasted beets, still warm and tender, are dressed with their own greens in a tangy vinaigrette. Creamy chèvre dollops, candied walnuts, and pomegranate seeds add layers of texture and brightness, evoking the French countryside in summer.

905cal 19gprotein 59gcarbs 70gfat 15min prep 40min cook 2serves

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