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
Ingredients:
- 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
- Vinaigrette
- 1 tbs white Balsamic vinegar
- 2 tsp Dijon-style mustard
- 2 tbs good olive oil, for salads
Instructions:
- 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.
- Vinaigrette
- 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:
Asparagus with Prosciutto and Chevre
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.
And, wonder of wonders, or maybe it’s the thorns, the puppies leave them alone.
Sadly, only one bush, of white roses, have any scent.
This solid pink rose is huge!
Mon mari moved the fence in a few feet to save the roses
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.
I love the look and sound of that salad! Now I’m tempted to actually cook our beets instead of grating them raw to make beet salad.
What beautiful roses. I particularly like the white one with the red edges.
Magnificent blooms !!
If I EVER learn to like beets…I’m pretty sure it will be smeared with goat cheese! Yum!
That salad does sound good!
Katie – your recipe is beautiful and sounds delicious! The roses are gorgeous too!
I guess roses like your cool, wet spring, because they are lovely. We had spectacular irises this year and I think it was due to the late, hard rains. The fence looks good and strong, but also aesthetically pleasing, too. Nice job on both flowers and puppy containment systems.
I like your salad..goat cheese would work perfect with beets. Please check out my blog and try my Moroccan beet salad coz you might like it as well.http://skinnysimplerecipes.blogspot.ca/2012/05/carrot-beets-salad.html
Elizabeth, I love them slightly pickled in salads. The roses have really been fantastic this year.
manningroad, thanks!
joanne, try them pickled 😉
Gary, thanks ‘-)) It was!
Thanks, Ina, and both counts!
Zoomie, I hope it contains them…. not doing so good on keeping the bunnies out.
skinny… goat cheese really goes perfectly with the beets.