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Le Chaudron recipe
Salade de betteraves et chèvre frais
Beet and fresh goat cheese salad
⏱ 20 minServes 4Easy270 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4cooked beets
150 g (5 oz)fresh goat cheese
50 g (2 oz)walnuts
100 g (3½ oz)mâche
3 tbspolive oil
1 tbspbalsamic vinegar
1 tspmustard
- 4 cooked beets
- 150 g (5 oz) fresh goat cheese
- 50 g (2 oz) walnuts
- 100 g (3½ oz) mâche
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp mustard
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.
02 — Equipment
03 — Method
- Cut the cooked beets into small, even dice and keep them in a separate bowl so they don't stain everything.
- Gently wash and spin-dry the lamb's lettuce and spread it in a large bowl.
- Crumble the fresh goat cheese and roughly chop the walnuts.
- Make the vinaigrette by whisking the mustard with the balsamic vinegar, then drizzling in the olive oil, no added sugar.
- Arrange the beets, goat cheese and walnuts evenly over the lettuce.
- Drizzle with the vinaigrette just before serving, add a little pepper and eat right away.
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