Warm Beet, Pear & Pecan Salad
with Baked Honey-Goat Cheese Croutons
Cooking time
10 minutes
Servings
4
Calories
580 /serving
Children can be a little salad-shy, but we’ve got the croutons to convince them. Try slices of our Parisian baguettine topped with a mixture of goat cheese and cream, heated in the oven, and then drizzled with a little honey. The rest of the meal is styled for the season: pre-cooked beets sautéed in vinegar for tanginess, pears for sweetness and pecans for nutty crunch. Dress it with balsamic and it’s ready—in a mere 10 minutes from start to seating.
We will send you:
- 180g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Pears
- 500g Pre-cooked beets
- 50g Pecan halves
- 28g Honey
- 30ml Balsamic vinegar
- 30ml Heavy cream
- 120g Goat cheese
- 1 Parisian baguettine
Contains: Milk, Sulphites, Pecans, Wheat, Barley
You will need:
Large pan
Sheet pan
Olive oil
2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
34 g
Saturated Fat
12 g
Sodium
450 mg
Total Carb
57 g
Sugars
27 g
Protein
15 g
Fibre
8 g
Preparation
Sauté the beets
Preheat the oven to 450°F. Medium-dice the beets. In a large pan, heat 2 tbsp butter on medium-high. Sauté the beets, 4 to 6 min., until golden brown. Add ½ the vinegar and sauté, 1 to 2 min., until mostly evaporated; season with S&P. Remove from the heat to cool slightly.
Mise en place
Slice the baguettine crosswise into ½ inch rounds. In a small bowl, combine the cheese and cream.
Make the croutons
Place the baguettine slices on a lined sheet pan. Top with the cheese mixture, spreading it in an even layer. Bake, 4 to 6 min., until nicely toasted.
Start the salad
Core and medium-dice the pears. In a large bowl, make the vinaigrette by combining the remaining vinegar and 3 tbsp olive oil; season with S&P.
Finish the salad & serve
Drizzle the croutons with the honey; season with S&P. To the bowl of vinaigrette, add the baby greens, beets, pears and pecans; toss well. Divide the salad between your plates. Arrange the croutons around the salad. If desired, garnish the croutons with some of the pears. Bon appétit!
