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Le Chaudron recipe
Bowl betterave chèvre noix
Beet, goat cheese and walnut bowl
⏱ 20 minServes 2Easy380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
300 g (11 oz)cooked beets
100 g (3½ oz)cooked green lentils
80 g (3 oz)fresh goat cheese
30 g (1 oz)walnut halves
60 g (2 oz)arugula
1 tbspwalnut oil
1 tbspbalsamic vinegar
1 tsphoney
1 tbspchives
- 300 g (11 oz) cooked beets
- 100 g (3½ oz) cooked green lentils
- 80 g (3 oz) fresh goat cheese
- 30 g (1 oz) walnut halves
- 60 g (2 oz) arugula
- 1 tbsp walnut oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- 1 tbsp chives
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 dry.
- Cut into 2 cm (¾ in) cubes.
- Rinse and drain the lentils.
- Roughly break the walnuts by hand or with the flat of a knife.
- Gently wash and dry the arugula. Mix the walnut oil, balsamic vinegar and honey.
- Season and whisk until slightly thickened.
- Put the arugula in 2 large bowls and top with the lentils.
- Add the beets and spoonfuls of goat cheese, drizzle with the dressing and sprinkle with walnuts and chives.
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