Heirloom Beet Salade Recipe

Preparation Steps

1. 1

   Prepare the Beets

   Preheat the oven to 400°F (200°C). Wrap the heirloom beets in aluminum foil and roast them in the oven for about 45 minutes to 1 hour, or until tender. Allow them to cool, then peel and slice them.

2. 2

   Cook the Lardons

   In a skillet over medium heat, cook the lardons until crispy. Remove them from the pan and drain on a paper towel.

3. 3

   Boil the Eggs

   In a small pot, bring water to a boil. Gently add the eggs and boil for 6-7 minutes for soft-boiled. Remove and place in ice water to cool. Peel and cut in half.

4. 4

   Prepare the Salad

   In a large bowl, combine the frisée lettuce, sliced beets, crispy lardons, and crumbled goat cheese. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper to taste.

5. 5

   Serve

   Plate the salad and top each serving with a halved soft-boiled egg. Serve with slices of fougasse on the side.