A Delicious & Easy French Salad! Beetroot, Candied Pecans & Goats Cheese!

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked paprika

Turkey bacon reduces fat while still adding a smoky flavor.

goat cheese

🥗Healthier: feta cheese

💰Cheaper: cream cheese

Feta is lower in calories and cream cheese is more accessible.

croutons

🥗Healthier: toasted nuts

💰Cheaper: bread cubes

Nuts add healthy fats and protein, while bread cubes are a budget-friendly option.

mixed greens

🥗Healthier: spinach

💰Cheaper: iceberg lettuce

Spinach is nutrient-dense, while iceberg is cost-effective.

In a non-stick pan, add 75 grams of brown sugar and spread it around.

Add 2 tablespoons of water to the pan and turn to medium-high heat until the sugar melts and bubbles.

Once bubbling, add 250 grams of pecans and stir for about 2 minutes until coated in caramel syrup.

Sprinkle with sea salt, stir, and pour onto a tray lined with parchment paper to cool.

Trim the ends of 200 grams of green beans and plunge them into boiling water.

Prepare an ice bath in a bowl of water while the beans cook.

Once the beans are vibrant green, transfer them to the ice bath to maintain their texture.

Chop 200 grams of cooked beetroot into bite-sized pieces.

In a kilner jar, add 45 milliliters of olive oil, 15 milliliters of balsamic vinegar, 1 teaspoon of honey, 1 teaspoon of Dijon mustard, a pinch of salt, and black pepper.

Shake the jar to mix the dressing.

In a large bowl, add 110 grams of baby leaf salad, the blanched beans, chopped beets, and some of the candied pecans.

Pour the dressing over the salad and toss well.

Top with 150 grams of soft goat cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens