Chèvre 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.
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.