In-between

Salade de Betteraves Rouges et Chèvre Chaud

Name: Salade de Betteraves Rouges et Chèvre Chaud
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 3 medium red beets, roasted, peeled and cut into wedges; 2 fresh goat cheese logs (3 oz each), cut into 4 rounds each; 1/2 cup panko breadcrumbs or crushed hazelnuts (gluten-free option); 1/4 cup walnuts, roughly chopped; 2 tbsp walnut oil; 1 tbsp red wine vinegar; 1 tsp Dijon mustard; 1 shallot, minced; 3 oz peppery arugula; 2 tbsp unsalted butter; 1 egg, beaten; 2 tbsp fresh chervil or tarragon, loosely chopped; Fleur de sel and cracked black pepper; Edible flowers for garnish (optional)

Jewel-toned roasted beets with peppery arugula, warm breaded goat cheese rounds that melt at the edges, and a sophisticated walnut oil vinaigrette. A light but deeply satisfying pause between lunch and dinner.

880cal 29gprotein 63gcarbs 59gfat 15min prep 20min cook 2serves

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