Paris Picnic: Warm Goat Cheese Croutons With Beets

We may receive a commission on purchases made from links.

Vegetarian cuisine has never looked better! Produce-based cuisine is having a major moment in fine dining restaurants and casual eateries alike. Chef and cookbook author Hetty McKinnon has a new collection of recipes out that let the greenery shine, no meat necessary. These warm goat cheese croutons are the perfect pairing for earthy roasted beets. 

A trip to Paris invariably means high salade au chèvre chaud consumption, which is fine by me! In a city where vegetarian food can still be hard to come by, this hot goat's cheese salad has saved me too many times to recall. This is such a beautifully simple salad with the most harmonious flavors. My version includes roasted beets, figs and a divine apple-mustard dressing. Use whatever salad leaves you have on hand for this.

Reprinted with permission from Neighborhood

Paris Picnic: Warm Goat Cheese Croutons With Beets
No Ratings
Hetty McKinnon lets the greenery shine, no meat necessary. These warm goat cheese croutons are the perfect pairing for earthy roasted beets.
Prep Time
20
minutes
Cook Time
45
minutes
Servings
0
servings
Ingredients
  • 6 small beets (about 1 3/4 pounds)
  • 2 tablespoons extra-virgin olive oil
  • 1/3 pound baguette
  • 7 ounces goat cheese log
  • 5 thyme sprigs
  • 2 teaspoons chopped rosemary leaves
  • 3 cups watercress
  • 3 cups mache (lamb's lettuce)
  • 3 tablespoons chopped chives
  • 4 figs
  • 1 cup walnuts
  • sea salt and black pepper
  • 3 tablespoons apple juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon cider vinegar
  • 1 small garlic clove
  • sea salt and black pepper
  • Mache (lamb's lettuce): baby spinach leaves
  • Watercress: baby arugula leaves
Directions
  1. Preheat the oven to 400˚F.
  2. Spread the beets on a large baking tray, drizzle with 1 tablespoon of olive oil, season with salt and pepper, and roast for 30–35 minutes until tender.
  3. Preheat the grill to high. Place the baguette slices on a baking tray, drizzle over 1 tablespoon of olive oil, and place under the hot grill for 2 minutes, or until golden. Remove the croutons from the grill.
  4. Slice the goat’s cheese into as many rounds as you have croutons. Place a slice of cheese on the un-grilled side of each crouton and top with a few thyme and rosemary leaves. Return to the grill and cook for 3-4 minutes, or until the goat’s cheese is soft and golden.
  5. To make the dressing, whisk together all the ingredients and season with salt and pepper to taste.
  6. Toss the salad leaves together with the chives. To serve, arrange the beet slices and figs on top of the leaves, drizzle over the apple-mustard dressing and season with salt and pepper. Top with the goat’s cheese croutons and the walnuts.
Rate this recipe