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  • Madame Smith Kitchen

Beets & Goat Cheese Salad

For 2 people

2 big beets, cooked and peeled

2 oz goat cheese, or Feta if you prefer

Enough greens for 2 person

2 scallions, thinly sliced

A handful of pine nuts, toasted

For the mustard vinaigrette:

1 tbsp mustard

1 tsp Balsamic vinegar

Salt & pepper

1 garlic clove, crushed

3/4 cup olive oil

In a small bowl, add the mustard, vinegar, garlic, salt & pepper, and combine with a small whisk, or a fork.

While whisking, slowly add half the oil and taste. Add more oil if it's too strong for you.

The vinaigrette can be kept in a glass jar, in the fridge, for a while.

Toast the pine nuts in a dry pan until golden.

Display the greens into the plates.

Slice the beets, crumble the cheese, add the scallions & the nuts over the greens.

Drizzle with some of the vinaigrette.


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