Beet and arugula salad with vinegar, poached egg and roasted walnuts

Préeparation

Beets

1. Trim beet tops, leaving a small base at the stems. Brush under cold water.
2. Add white vinegar and beet to a pan of cold water. Season with salt and bring to the boil.
3. Reduce heat and cook for approx. 15 minutes (check with the tip of a knife). Drain beets, cool, peel and quarter. Set aside.

Goat’s cheese

In a bowl, combine goat’s cheese, garlic, balsamic vinegar and olive oil. Season with salt and pepper. Set aside for later use.

Poached eggs

1. Heat the water and vinegar in a saucepan.
2. Meanwhile, pour each egg into a bowl. As soon as the water begins to simmer (do not boil), swirl the water with a whisk and slide the eggs into it in one clean sweep.
3. Cook for approx. 4 minutes, checking with a fingertip. Drain and place on absorbent paper.

Beets and aragula salad

1. In a bowl, combine beet wedges and arugula.
2. Add lemon juice, maple syrup and olive oil. Season with salt and pepper and mix well.

Alternatively, you may prefer to serve the beets and arugula separately.

Dressing

1. Divide the goat’s cheese between each plate.
2. Arrange the beet and arugula salad, or both separately, a few walnuts and a poached egg on top.
3. Add a pinch of fleur de sel and pepper to taste.