Beet and goat cheese salad

Preparation stepsTotal time: 20 min

1. 1

   Cut5 min

   

   Cut the beets into cubes or thin rounds. Weigh everything first, then cut pieces of the same size so they cook evenly. Keep the trimmings aside until the end, in case you need to adjust. Amount for this step: 3 cooked beets.

2. 2

   Toast5 min

   

   Toast the hazelnuts in a dry pan. Get the pan nice and hot, but not smoking. Sear until well browned, then lower the heat if it starts to blacken. Amount for this step: 30 g hazelnuts.

3. 3

   Arrange5 min

   

   Arrange the beets, crumbled goat cheese and hazelnuts. Plate at the last minute. Taste for salt, pepper and acidity, then serve right away: a hot dish is served hot, a cold dish is served cold. Amounts for this step: 3 cooked beets; 100 g fresh goat cheese; 30 g hazelnuts.

4. 4

   Dress5 min

   

   Drizzle with vinaigrette and sprinkle with chives. Count the time from when you start, and only move on once you get the result described. Amounts for this step: Mustard vinaigrette; Chives.