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Le Chaudron recipe
Salade betterave fromage frais ciboulette
Beet salad with herbed fresh cheese
⏱ 12 minServes 2Easy220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
400 g (14 oz)cooked beets
80 g (3 oz)nonfat cream cheese
1 tbspchopped chives
1 tspdill
1 tbspwalnut oil
1 tbspbalsamic vinegar
20 gwalnut halves
- 400 g (14 oz) cooked beets
- 80 g (3 oz) nonfat cream cheese
- 1 tbsp chopped chives
- 1 tsp dill
- 1 tbsp walnut oil
- 1 tbsp balsamic vinegar
- 20 g walnut halves
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Unwrap the beets and pat them dry.
- Cut into even 1.5 cm (½ in) cubes.
- In a small bowl, mix the cream cheese with the chopped chives and dill, a little salt and some pepper.
- Roughly break the walnuts by hand or with the flat of a knife.
- Arrange the beets on 2 plates.
- Shape small ovals of herbed cheese with two wet spoons and place them among the beets.
- Drizzle with walnut oil, then balsamic vinegar.
- Sprinkle with the walnuts and serve cold as a starter, ideally with country bread.
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