Spinach & beet salad with warm goat cheese


Pecan-crusted warm goat cheese is paired with delicious @panierdufermier produce. You can prepare and freeze the cheese in advance. Simply bake before serving


Ingredients

Makes 3 portions.

3 steamed beets, peeled and diced

1 bunch spinach, stemmed and washed

120g plain goat cheese

3/4 cup pecan flour

1 egg, beaten

1 tbsp manuka honey

Avocado oil (drizzle)

White balsamic paste (drizzle)

Ground pepper & salt (to taste)

Fresh chives (finely chopped, as garnish)

Method

Mix the cheese and honey in a bowl. Season to taste.

Line a baking sheet with parchment paper. Make small balls (about 10 to 12). Dip the balls in the egg and cover with pecan flour. Place the balls on the baking sheet and freeze for at least 30 minutes.

When ready to bake, preheat the oven at 450 F. Bake for 7 minutes. Let cool for 2 minutes. Meanwhile, make the salad and add the oil and balsamic paste. Serve the cheese with the salad and top with freshly ground pepper and fresh chives. Enjoy!


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