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Le Chaudron recipe
Betteraves rôties au chèvre frais
Roasted beets with fresh goat cheese
⏱ 50 minServes 4Easy220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4raw beets
150 g (5 oz)fresh goat cheese
50 g (2 oz)chopped walnuts
4 tbspolive oil
2 tbspbalsamic vinegar
1bunch of arugula
- 4 raw beets
- 150 g (5 oz) fresh goat cheese
- 50 g (2 oz) chopped walnuts
- 4 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 bunch of arugula
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Wrap each beet in foil and roast at 200°C (400°F) for 1 hour.
- They should be tender. Let cool slightly and peel.
- Cut into wedges and arrange on arugula.
- Crumble the goat cheese over.
- Sprinkle with chopped walnuts.
- Drizzle with olive oil and balsamic and serve warm.
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