Roasted Ruby Red Beet & Brie Recipe
MouCo Camembert, Toasted Pistachio, Arugula, Olivewood Balsamico (Milk, Tree Nuts, Vegetarian)
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Ingredients
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Vegetables
Cheese
Nuts
Condiments
Seasoning
Method
Preparation of Beets
- 1
Roasting the Beets
Preheat your oven to 400°F (200°C). Rinse the ruby red beets under cold water to remove any dirt. Wrap each beet individually in aluminum foil, drizzling a little olive oil over them and sprinkling with salt and black pepper. Seal the foil tightly and place them on a baking sheet.
- 2
Bake the Beets
Roast the beets in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork. Once done, remove from the oven and let them cool slightly before peeling off the skin.
Assembly
- 3
Prepare the Arugula
While the beets are roasting, wash and dry the arugula. Place it in a large bowl and drizzle with a little olive oil and balsamico. Toss to coat evenly.
- 4
Slice the Cheese
Once the beets have cooled, peel them and slice them into wedges. Cut the MouCo Camembert or Brie cheese into slices or wedges.
- 5
Combine Ingredients
On a serving platter, arrange the arugula as a base. Top it with the roasted beet wedges and slices of cheese. Sprinkle the toasted pistachios over the top.
Final Touch
- 6
Drizzle and Serve
Finish the dish by drizzling additional olivewood balsamico over the assembled salad. Add more salt and black pepper to taste, if desired. Serve immediately.
