Beet, Pear & Walnut Salad With Baked Goat's Camembert

6 faves | 2 recommends
Nutrition per serving    (USDA % daily values)
CAL
672
FAT
118%
CHOL
53%
SOD
37%
Uploaded by: krus mynta

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Ingredients for 2 servings

3 striped beets (chioggia beets)

1 beetroot

2 pears

2 small goat's camemberts (mine weighed 100g each)

juice of 1 lemon

olive oil

white wine vinegar

1 tsp mustard (preferably dijon)

1 tsp honey

a handfull of roasted, roughly chopped walnuts

sea salt & freshly ground pepper

Preparation

1.

peel the striped beets and shave them in very thin stripes with a mandoline or a sharp knife.

2.

in a bowl mix half of the lemon juice and a little salt and toss over the beets. do the same with the beetroot in a second bowl (this way you avoid the beetroot colouring the striped beet.) mix well and let sit for at least ten minutes.

3.

drizzle the camembert with a little olive oil and bake in the hot oven for 15 to 20 minutes.

4.

for the vinaigrette whisk together olive oil, salt, pepper, honey, mustard and lemon or a little vinegar. (keep in mind that the beet already contains a little lemon juice and salt!)

5.

some minutes before the camembert is ready chop the pears. arrange on plates together with the beet leaving the juice of the latter in the bowl. pour the vinaigrette over the salad and sprinkle with the roasted walnuts.

6.

serve with the hot camembert and fresh bread (obviously, walnut bread or ciabatta matches nicely).

7.

enjoy!

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