Chévre Chaud & Mixed Beet Salad (Vegetarian, Gluten & Grain Free)

Chévre Chaud & Mixed Beet Salad (Vegetarian, Gluten & Grain Free) From Front Close Up

This recipes is for a delicious, warm and fresh Chévre Chaud & Mixed Beet Salad. This salad only requires a few key ingredients and is silly easy to make. Serve this salad as a starter, main course or side dish. It is both vegetarian, gluten and grain free.

Chévre Chaud & Mixed Beet Salad (Vegetarian, Gluten & Grain Free) From Front

Nothing beats a good salad if you ask me!I love making quite simple salads, just using a few but really good ingredients. You really don’t have to make it more complicated than that! Less is more is always my philosophy. This salad is no exception! I is made with just a few key ingredients, is really easy to make but still tastes amazing! I guess chèvre, beets and walnuts are a well know combination. So I took these three ingredients and made this simple and delicious chèvre chaud salad. To make it a bit more interesting I’ve added some sweet juicy cherry tomatoes and a little red onion for its gently sweet taste and crunchy texture then topped it with both honey and balsamic vinegar for the creamy and sweet flavors that makes such a wonderful contrast to the intense and tart chèvre cheese. To spice things up and also add a little more color I added pistachio nuts. This salad is great to serve both as a starter, main course or side dish to your main dish. It is both vegetarian, gluten and grain free.

A few tips:

  • If you want a shorter cooking time for the beets cut them into wedges before cooking.
  • I used a mix of red and yellow beets for this dish. But you can choose any beets you like or have at home.
  • I love to dry roast my nuts to make them a little warm and to add that lovely roasted feeling. But you can use plain nuts as well.
  • I topped my chèvre with both honey and balsamic vinegar just because they both pair so well with chèvre. But you can use just one of them as well.
  • Make sure the oven is really hot before you bake the chèvre. It should only bake for a few minutes so that it gets warm and creamy, but not turn out runny and over melted. You can also turn on the broiler if you prefer your chèvre a bit more browned.
Chévre Chaud & Mixed Beet Salad (Vegetarian, Gluten & Grain Free) From Above

Ingredients for this Chévre Chaud & Mixed Beet Salad:

  • Chèvre
  • Red beets
  • Yellow beets
  • Mixed cherry tomatoes
  • Mixed greens
  • Red onion
  • Walnuts
  • Pistachio nuts
  • Fiber syrup/honey/agave
  • Balsamic vinegar
Chévre Chaud & Mixed Beet Salad (Vegetarian, Gluten & Grain Free) From Front Close Up

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Chévre Chaud & Mixed Beet Salad (Vegetarian, Gluten & Grain Free)

This is an easy yet super delicious and tasty chèvre chaud salad that is perfect to make for lunch, starter or main course.
Course Lunch, Main Course, Main Dish, Starter
Cuisine French
Keyword Easy, Gluten-Free, Grain Free, vegetarian
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2

Ingredients

  • 2 pieces Chévre
  • 2 Red beets
  • 2 Yellow beets
  • 6-8 Mixed cherry tomatoes cut in half
  • 2 hands Mixed greens
  • 1 small Red onion thinly sliced
  • 2 tbsp Walnuts roughly chopped
  • 2 tbsp Pistachio nuts roughly chopped
  • Fiber syrup, honey or agave
  • Balsamic vinegar

Instructions

  • Bring water to a boil in a pot.
  • Cook the beets whole or cut them into wedges for a shorter cooking time. Add to the pot of boiling water with some salt. Lower the heat and let them shimmer for 30-45 minutes (depending on how big they are and how soft you prefer them).
  • Preheat the oven to 200 degrees Celsius.
  • Preheat a nonstick pan over medium heat.
  • When the beets are ready drain them and run under cold water for a few seconds to cool them slighly.
  • Add the walnuts and pistachio nuts to the hot pan and dry roas them for a few minutes.
  • Place the chèvre slices on a parchment covered baking sheet and drizzle with fiber syrup, honey or agave. Bake in the oven for 4-5 minutes.
  • Assembly the salads by placing mixed green leafs at the bottom of two plates.
  • Add the beets, cherry tomatoes and red onion on top.
  • Place the baked chèvre on top of the salad add drizzle with more fiber syrup/honey/agave and balsamic vinegar. Top with the dry roasted nuts.
  • Serve immediately.

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