Goat Cheese and Maple Pecans Salad

Informations supplémentaires

40 min. | 653 kcal | easy | Favorite | Printable version

1. Cook the bacon and the beets Preheat the oven to 425°F. Spread the bacon slices on a baking sheet. Cook in the oven for 10-12 minutes. Once cooked, cut into pieces. Cook the whole beets for about 30-35 minutes in the oven and then peel and cut them. For faster cooking, cut and peel the beets before cooking and they will cook in about 20-25 minutes.

2. Setup Cut the bread into cubes. Cut the lemon in half.

3. Make the caramelized pecans In a pan over medium heat, melt 1 tbsp of butter. Add the maple sugar and 1 ^2P | 2 ^3P tbsp of water. Mix well and cook for 1-2 minutes. Add the pecans and coat well. Cook for 3-4 minutes. Remove and set aside. Season with salt.

4. Make the croutons In a pan over medium-high heat, add a drizzle of olive oil. Add the pieces of bread and cook for 4-5 minutes or until golden and crispy.

5. Make the sauce In a bowl, mix the juice of half a lemon, the herbes de provence, the rest of the maple sugar, balsamic vinegar and a drizzle of olive oil.

6. Plate your dish Top the arugula with the beets, the croutons, the pecans, the bacon, the goat cheese and the sauce. Bon appétit!

100gArugula

40gPecan(s)

113gGoat Cheese

2unitYellow Beets

45gMaple sugar

132gBacon

1unitLemon

1unitCiabatta Bread

5gDried Herbes de Provence

20mlBalsamic Vinegar

What you need Baking sheet, Pans, Bowls

653 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 69g

23%

fat 36g

55%

cholesterol 23mg

fiber 5g

20%

protein 17g

saturated 10g

50%

sodium 510mg

21%

sugar 45g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg