I was meandering past Lucy’s Kitchen Notebook, the other day, and saw her fantastic-looking Mille Feuille de Bettrave.
The recipe sounded delicious; I had the goat cheese and beetroot… and some spinach.
Of course I couldn’t be bothered to actually follow the recipe. As was usual, it was late and I was in a hurry…..
But my version was wonderful – not as pretty as hers, not as elegant, but wonderful.
Thanks for the inspiration Lucy!
Creamy Goat Cheese topped Beets on Spinach Salad
Preparation and cooking time: 15 minutes
- 3oz (90gr) fresh spinach
- 1/4 cup whole, fresh oregano leaves
- 2 medium – large cooked beets
- 2 tbs Balsamic vinegar
- 3oz (90gr) soft goat cheese
- 2 tbs Greek yogurt
- 2 tbs chopped basil
- 2 tbs snipped chives
- 1 tbs white Balsamic vinegar
- 2 tsp Dijon-style mustard
- 2 tbs good olive oil, for salads
- Cut beets into 1/4″ slices and lay in a single layer on a plate.
- Sprinkle beets with Balsamic vinegar and set aside
- Combine goat cheese, Greek yogurt, chives and basil, set aside.
- Wash spinach if necessary, tear and put into a large salad bowl along with oregano leaves.
- Add vinaigrette and gently toss.
- Arrange spinach on 2 plates.
- Divide goat cheese mixture and spoon onto beet slices.
- Arrange beet slices on spinach and serve.
- Put white Balsamic vinegar and mustard into a small bowl and whisk well.
- Slowly whisk in olive oil.
If you have leftover soft goat cheese – this is our favorite asparagus starter:
Instead of a house update this week I thought I’d show you some of our roses.
I know nothing about caring for roses, but ours, and those in the rest of our area, have been exceptional this past week.
They had been just inside the fence, growing through it…. Now they’re on the outside with room to grow and bloom.
I hope they appreciate it.