Yellow beet salad, goat cheese vinaigrette
3 packages (3 x 284g) Champêtre cubed yellow beets, drained
2 Granny Smith apples, cubed
2 green onions, finely chopped
1 large English cucumber, sliced with a mandolin
30 ml (2 tbsp.) of fresh chives, coarsely chopped
30 ml (2 tbsp.) of fresh parsley, coarsely chopped
190 ml (¾ cup) of olive oil
45 ml (3 tbsp.) of sherry vinegar
65 ml (¼ cup) of fresh goat cheese
65 ml (¼ cup) of fresh basil
Salt and pepper to taste
- In a small food processor, coarsely grind all the ingredients for the vinaigrette and let it rest in the fridge.
- In a salad bowl, place all the ingredients for the salad. Pour in the vinaigrette and gently toss everything together.
- Serve immediately.