The bistro workhorse that never misses: sweet roasted beets, tangy chèvre, watercress, and walnuts under sherry vinaigrette.
150 g
🧀 Goat Cheese ›
in nuggets
Mise en place
Before you start
Wrap the beets in foil and roast at 200°C until a knife slides in, 40–50 minutes. Cool, and the skins rub off with a paper towel.
💡
Roasting (not boiling) concentrates the beets' sugar — the whole reason this salad works.
Whisk the sherry vinaigrette. Wedge the beets and dress them alone first — they drink it.
Watercress, beets, goat cheese, and walnuts assembled loosely; more vinaigrette over. Compose, don't toss — chèvre smears pink.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate components separately up to 3 days; dress and assemble just before eating.
Freezing
Salads and sandwiches don't freeze; soups freeze beautifully for 3 months.
Reheating
Soups reheat gently on the stove with a splash of water. Sandwiches and salads are best assembled fresh — store components separately.
Make ahead
Batch the components (proteins, dressings, grains) on Sunday; assemble in minutes all week.
Wine pairing
Something light and cold — a crisp white, a spritz, or iced tea.
Beer pairing
A crisp pilsner or wheat beer keeps lunch light.
On the plate
Serve it with
Sides
·
Kettle chips or a simple green salad
·
Quick-pickled vegetables
Garnish
Flaky salt and cracked pepper
A drizzle of good olive oil
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