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!
- 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
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.