Today we went grocery shopping at one of my favourite places in Paris - the Gourmet Food Store at Galeries Lafayette. It makes shopping for groceries feel so much more grand, and many of the items are the same price or cheaper than our local supermarket. We made an easy beet salad for dinner from some of our wares. We found some pre-cooked beets, so the only work was toasting the pecans in maple syrup.
Ingredients
2 medium beets, cooked
generous handful of pecans
1 tablespoon maple syrup
2 helpings of mixed baby salad greens
2 tablespoons fresh orange juice
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
1 ounce goat cheese
Method
Place the pecans in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
In a small bowl, whisk together the orange juice, balsamic vinegar and olive oil to make the dressing.
Place a large helping of baby greens onto two salad plates. Place equal amounts of beets and candied pecans over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
We also splurged on some cute Metro map placemats - now every morning over breakfast we can plan our day's journey!
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