Beetroot and fresh goat cheese salad

Servings: 4

Preparation: 15 minutes

Cooking: 15 minutes

Ingredients

• 125 ml (1/2 cup) sugar
• 45 ml (3 tbsp) salt
• 500 ml (2 cups) white vinegar
• 8 small red and yellow beets, peeled
• 125 ml (1/2 cup) crushed pecans
• 250 gr (9 oz) fresh goat cheese
• 1 clove garlic, minced
• 60 ml (4 tbsp) chives
• 120 ml (8 tbsp) olive oil
• 45 ml (3 tbsp) white balsamic vinegar
• 250 ml (1 cup) arugula
• Salt and pepper to taste

Preparation

1. In a pot of boiling water, add the sugar, salt and white vinegar.
2. Add the beets and cook until tender in the center. (10 to 15 minutes cooking time depending on their size).
3. Remove and let the beets cool.
4. In the meantime, in a hot pan, toast the pecans for 2 minutes. Set aside.
5. On a cutting board, cut the beets into 8 pieces.
6. In a bowl, mix the fresh goat cheese, garlic, chives, half of the olive oil, salt and pepper. Check the seasoning.
7. In another bowl, mix the remaining oil, balsamic vinegar, salt and pepper. Check the seasoning.
8. On each plate, place a line of the goat cheese mixture, divide the beets, pecans, vinaigrette and complete the plates with a little arugula.