Beets, diced
Olive oil
Salt and pepper
Small pitas, cut into triangles
Maple syrup
Dijon mustard
Sel et poivre
Arugula
Radis tranchés
Oignons verts hachés
Persil frais haché
Goat cheese
Pumpkin seeds
Preheat the oven to 200 °C (400 °F). Line a baking sheet with a silicone baking mat or parchment paper.
Spread the beets unto the baking sheet in one layer. Drizzle with olive oil and season with salt and pepper.
Cook in the oven for 40 minutes or until the beets are tender. Turn halfway through cooking time.
Pendant ce temps, préparer la vinaigrette en mélangeant l’huile, le sirop, la cuillère à soupe de moutarde forte, le sel et le poivre. Réserver au frais.
In a large bowl, gently toss all the beet salad ingredients except the goat cheese and pumpkin seeds.
Au moment du service, répartir finalement la salade de betteraves dans des bols. Garnir chaque bol de salade idéale de morceaux de fromage de chèvre, de graines de citrouille, de pointes de pitas et de la quantité de vinaigrette à base de sirop désirée.
When ready to serve, split the salad into bowls and garnish with the goat cheese and pumpkin seeds.
