Go Back

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!
Course: Salad
Keyword: beet, goat cheese, kale

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.