Beets and Baby Kale Salad with Goat Cheese Truffles
Check out recipes posted every Friday from our chefs! Today's recipe by Estero, Florida's Executive Chef, Lauren Simon!
Materials
- 1 bunch Fresh Red Beets
- 2 tbsp Olive Oil
- Salt & Pepper to taste
- 1 4 oz block Fresh Goat Cheese
- 3-4 tbsp Hemp Hearts
- Baby Kale
- Olive Oil to taste
- Flaky Sea Salt
Instructions
- Preheat oven to 400 F. Place beets on a foil lined baking sheet. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Wrap the beets tightly in the foil and roast until tender, about 35-45 minutes. Let cool and peel. Cut into wedges.
- Scoop goat cheese into small balls and roll in hemp hearts.
- Serve beets and goat cheese truffles over baby kale. Drizzle with more olive oil and finish with flaky sea salt.