Lunch
Salade de Betteraves Rôties, Chèvre Frais et Noix Candies
Jewel-bright roasted beets arranged with clouds of whipped chèvre, toasted candied walnuts, and crisp witlof chicory leaves tossed in a shallot-Dijon vinaigrette. Autumn's earthy elegance with a French bistro refinement.
840calper serving
28gprotein
50gcarbs
67gfat
18min prep 50min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
Members
Create a free account to see the full recipe
Free members get the full ingredients, step-by-step method and the ability to save favorites.
Popular recipes to try next
- Hot Sauce Recipe 10 min
- Corn on the Cob Recipe 13 min
- Falafel Recipe 30 min
- Chickpea Curry Recipe 45 min
- Dal Recipe 40 min
- Palak Paneer Recipe 50 min
- Stuffed Portobello Mushrooms Recipe 45 min
- Cauliflower Rice Recipe 18 min
Cook these next
They reuse what this recipe already has you buying.
Charred Beet & Whipped Goat Cheese Salad with Walnut-Sumac Crumble & Pomegranate Vinaigrette
Lunch · 778 cal
Salade de Lentilles Corail avec Betteraves Rôties, Chèvre et Échalotes Confites
Lunch · 831 cal
Lamb Shoulder Salad with Roasted Beet, Walnut & Yogurt Dressing
Lunch · 345 cal
Charred Halloumi & Green Olive Salad with Pomegranate & Crispy Sage
Lunch · 1202 cal
Cannellini Bean & Roasted Beet Salad with Walnuts & Ricotta
Lunch · 771 cal
Charred Halloumi & Beet Salad with Walnut Dukkah & Pomegranate Vinaigrette
Lunch · 944 cal
