{"id":27599,"date":"2019-08-07T00:00:00","date_gmt":"2019-08-07T04:00:00","guid":{"rendered":"https:\/\/www.diabete.qc.ca\/en\/diabetes\/diabetes-management\/recipes\/salade-de-betteraves-et-de-roquette-au-vinaigre-oeuf-poche-et-noix-torrefiees\/"},"modified":"2023-05-29T17:11:36","modified_gmt":"2023-05-29T21:11:36","slug":"beet-and-arugula-salad-with-vinegar-poached-egg-and-roasted-walnuts","status":"publish","type":"recipe","link":"https:\/\/www.diabete.qc.ca\/en\/diabetes\/diabetes-management\/recipes\/beet-and-arugula-salad-with-vinegar-poached-egg-and-roasted-walnuts\/","title":{"rendered":"Beet and arugula salad with vinegar, poached egg and roasted walnuts"},"content":{"rendered":"
\n\n Section with background<\/span>\n \n
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Ingredients<\/h2>\n\n\n\n

Beets<\/h3>\n\n\n\n
    \n
  • 12 small red and yellow beets or chioggia beets<\/li>\n\n\n\n
  • 750 ml (3 cups) water<\/li>\n\n\n\n
  • 250 ml (1 cup) white vinegar<\/li>\n\n\n\n
  • 15 ml (1 tablespoon) salt<\/li>\n<\/ul>\n\n\n\n

    Goat’s cheese<\/h3>\n\n\n\n
      \n
    • 125 ml (1\/2 cup) fresh Qu\u00e9bec goat cheese<\/li>\n\n\n\n
    • 1\/2 clove garlic, crushed<\/li>\n\n\n\n
    • 15 ml (1 tablespoon) white balsamic vinegar<\/li>\n\n\n\n
    • 15 ml (1 tablespoon) olive oil<\/li>\n\n\n\n
    • Salt and freshly ground pepper<\/li>\n<\/ul>\n\n\n\n

      Poached eggs<\/h3>\n\n\n\n
        \n
      • 1 l (4 cups) water<\/li>\n\n\n\n
      • 45 ml (3 tablespoons) white vinegar<\/li>\n\n\n\n
      • 4 very fresh eggs<\/li>\n<\/ul>\n\n\n\n

        Beets and aragula salad<\/h3>\n\n\n\n
          \n
        • 250 ml (1 cup) arugula<\/li>\n\n\n\n
        • 30 ml (2 tablespoons) lemon juice<\/li>\n\n\n\n
        • 15 ml (1 tablespoon) maple syrup<\/li>\n\n\n\n
        • 15 ml (1 tablespoon) olive oil<\/li>\n\n\n\n
        • Salt and freshly ground pepper<\/li>\n<\/ul>\n\n\n\n

          Dressing<\/h3>\n\n\n\n
            \n
          • 60 ml (1\/4 cup) walnuts, roasted<\/li>\n\n\n\n
          • Fleur de sel and freshly ground pepper<\/li>\n<\/ul>\n<\/div>\n\n\n\n
            \n

            Pr\u00e9eparation<\/h2>\n\n\n\n

            Beets<\/h3>\n\n\n\n
              \n
            1. Trim beet tops, leaving a small base at the stems. Brush under cold water.<\/li>\n\n\n\n
            2. Add white vinegar and beet to a pan of cold water. Season with salt and bring to the boil.<\/li>\n\n\n\n
            3. Reduce heat and cook for approx. 15 minutes (check with the tip of a knife). Drain beets, cool, peel and quarter. Set aside.<\/li>\n<\/ol>\n\n\n\n

              Goat’s cheese<\/h3>\n\n\n\n

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

              Poached eggs<\/h3>\n\n\n\n
                \n
              1. Heat the water and vinegar in a saucepan.<\/li>\n\n\n\n
              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.<\/li>\n\n\n\n
              3. Cook for approx. 4 minutes, checking with a fingertip. Drain and place on absorbent paper.<\/li>\n<\/ol>\n\n\n\n

                Beets and aragula salad<\/h3>\n\n\n\n
                  \n
                1. In a bowl, combine beet wedges and arugula.<\/li>\n\n\n\n
                2. Add lemon juice, maple syrup and olive oil. Season with salt and pepper and mix well.<\/li>\n<\/ol>\n\n\n\n

                  Alternatively, you may prefer to serve the beets and arugula separately.<\/p>\n\n\n\n

                  Dressing<\/h3>\n\n\n\n
                    \n
                  1. Divide the goat’s cheese between each plate.<\/li>\n\n\n\n
                  2. Arrange the beet and arugula salad, or both separately, a few walnuts and a poached egg on top.<\/li>\n\n\n\n
                  3. Add a pinch of fleur de sel and pepper to taste.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n\n\n\n<\/div>\n\n \n\n\n\n

                    Recipe by chef Jonathan Garnier<\/p>\n\n\n\n

                    Source: 12 repas 5 services pour personnes diab\u00e9tiques et autres gourmets, Collectif, \u00a92014, Glenat Qu\u00e9bec \u00c9diteur. Photos: Guy Hamelin.<\/p>\n","protected":false},"excerpt":{"rendered":"

                    Recipe by chef Jonathan Garnier Source: 12 repas 5 services pour personnes diab\u00e9tiques et autres gourmets, Collectif, \u00a92014, Glenat Qu\u00e9bec \u00c9diteur. Photos: Guy Hamelin.<\/p>\n","protected":false},"featured_media":27721,"template":"","meal-type":[33],"ingredient-type":[],"recipe-feature":[43],"class_list":["post-27599","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","meal-type-entrees","recipe-feature-sans-gluten"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.diabete.qc.ca\/en\/wp-json\/wp\/v2\/recipe\/27599","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diabete.qc.ca\/en\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/www.diabete.qc.ca\/en\/wp-json\/wp\/v2\/types\/recipe"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diabete.qc.ca\/en\/wp-json\/wp\/v2\/media\/27721"}],"wp:attachment":[{"href":"https:\/\/www.diabete.qc.ca\/en\/wp-json\/wp\/v2\/media?parent=27599"}],"wp:term":[{"taxonomy":"meal-type","embeddable":true,"href":"https:\/\/www.diabete.qc.ca\/en\/wp-json\/wp\/v2\/meal-type?post=27599"},{"taxonomy":"ingredient-type","embeddable":true,"href":"https:\/\/www.diabete.qc.ca\/en\/wp-json\/wp\/v2\/ingredient-type?post=27599"},{"taxonomy":"recipe-feature","embeddable":true,"href":"https:\/\/www.diabete.qc.ca\/en\/wp-json\/wp\/v2\/recipe-feature?post=27599"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}