Preparation time: 15 minutes
Cooking time: 60 minutes
Yield1 to 2 servings
Feeling like eating a colourful and fresh salad? Here's our delectable recipe that combines beets, goat cheese, arugula and a slightly sweet vinaigrette. No need to think too much about it, the best salad to accompany any dish is this one!
INGREDIENTS
Salad
- 4 cups yellow beets (about 6-8 medium-sized beets)
- 3 tbsp. fresh herbs of your choice
- ½ cup pumpkin or sunflower seeds
- ½ cup goat cheese chunks (or more!) (½ cup = about a 135g package)
- 2 to 3 cups arugula
Dressing
- 1/3 cup of organic virgin sunflower oil Maison Orphée
- 3 tbsp. maple syrup
- 3 tbsp. cider vinegar Maison Orphée
- 3 tbsp. of old fashioned mustard Maison Orphée
- Pepper and salt to taste
PREPARATION
- Bake or boil the beets. If baking, place rack in center of oven preheated to 190°C (375°F). Wrap beets in aluminum foil. Bake for about 60 minutes or until cooked through.
- Once cooked, peel and slice beets. Let cool at least 30 minutes.
- Meanwhile, combine maple syrup, oil, cider vinegar, and old-fashioned mustard in a Mason jar. Shake for about 30 seconds to mix ingredients well.
- In one or more plates, arrange the ingredients and the beet slices.
- Pour in desired amount of maple dressing.
- Enjoy!