Beet salad with Fromager d’Affinois Petit
This salad features the luscious double-crème brie, Fromager d’Affinois. With its sweet, mild and buttery flavour it pairs perfectly with the earthy beetroot and pine nuts to make a delicious salad that can be enjoyed on its own or served alongside your favourite protein.
How long will it take?
40 minutes
What’s the serving size?
Serves 4
What do I need?
- 8 cups Houston Farm Baby Mesclun
- 2 medium beetroot
- 125g Fromager D’affinois Petit, roughly chopped
- ½ cup toasted pine nuts
- For the dressing
- 2 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- ½ tsp sugar
How do I make it?
- Begin by preparing the beetroot. Wash the beets gently, being careful not to tear the skins. Place in a pan of warm water and bring to the boil, reduce heat and simmer until tender, approximately 20 to 30 minutes.
- When the beets feel cooked but still firm, remove from the boiling water and place into an ice bath to cool.
- Remove the skin from the beets using your hands (you may want to use gloves to protect your skin from staining). Cut the beetroot into cubes.
- Toss mesclun leaves with beetroot, cheese and pine nuts.
- Mix the ingredients for the dressing and pour over the salad just before serving.
