Informations supplémentaires
40 min.
|
653 kcal
|
easy
|
|
Printable version
1. Cook the bacon and the beets
Preheat the oven to 425°F. Spread the bacon slices on a baking sheet. Cook in the oven for 10-12 minutes. Once cooked, cut into pieces. Cook the whole beets for about 30-35 minutes in the oven and then peel and cut them. For faster cooking, cut and peel the beets before cooking and they will cook in about 20-25 minutes.
2. Setup
Cut the bread into cubes. Cut the lemon in half.
3. Make the caramelized pecans
In a pan over medium heat, melt 1 tbsp of butter. Add the maple sugar and 1 2P | 2 3P tbsp of water. Mix well and cook for 1-2 minutes. Add the pecans and coat well. Cook for 3-4 minutes. Remove and set aside. Season with salt.
4. Make the croutons
In a pan over medium-high heat, add a drizzle of olive oil. Add the pieces of bread and cook for 4-5 minutes or until golden and crispy.
5. Make the sauce
In a bowl, mix the juice of half a lemon, the herbes de provence, the rest of the maple sugar, balsamic vinegar and a drizzle of olive oil.
6. Plate your dish
Top the arugula with the beets, the croutons, the pecans, the bacon, the goat cheese and the sauce. Bon appétit!
100gArugula
40gPecan(s)
113gGoat Cheese
2unitYellow Beets
45gMaple sugar
132gBacon
1unitLemon
1unitCiabatta Bread
5gDried Herbes de Provence
20mlBalsamic Vinegar
What you need
Baking sheet, Pans, Bowls
653 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
69g
23%
fat
36g
55%
cholesterol
23mg
8%
fiber
5g
20%
protein
17g
saturated
10g
50%
sodium
510mg
21%
sugar
45g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg