Beet and Goat Cheese Salad with Poppyseed Vinaigrette

Beet and Goat Cheese Salad with Poppyseed Vinaigrette

A fresh and original starter: a beetroot and goat's cheese salad with poppy seed vinaigrette.

Ingredients

Salad
  • 4 beetroot
  • 200 g (6 oz) goat's cheese
  • 250 ml (1 cup) micro-mesclun
  • 1 pomegranate or 120 ml (1/2 cup) dried cranberries or cherries

 

Vinaigrette
  • 30 ml (2 tbsp.) Dijon mustard
  • 45 ml (3 tbsp.) cider vinegar
  • 20 ml (1 tbsp.) lightly toasted poppy seeds
  • 200 ml (3/4 cup) olive oil
  • Salt and pepper to taste

Preparation

Salad
  1. Wash the beetroot and cook, unpeeled, in boiling water with a little vinegar until a knife can be inserted easily, which may take between 30 and 60 minutes, depending on the size.
  2. Cool slightly and peel, rubbing lightly with your fingers.
  3. Slice thinly and arrange on plates.
  4. Top with sliced or crumbled cheese, micro-mesclun and sprinkle with pomegranate seeds.
  5. Drizzle with vinaigrette and serve.

 

Vinaigrette
  1. Mix the mustard, vinegar and poppy seeds.
  2. Whisk in the oil.
  3. Season to taste and serve over the beetroot salad.
Preparation
10 minutes
Cooking
60 minutes
Servings
4 portions
Category
Appetizers
Main dishes
Recipe by
Nicole Anne Gagnon