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Beetroot, goats cheese and mint salad recipe

Beetroot, goats cheese and mint salad recipe


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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Beetroot salad

Sliced beetroot and onion are marinated in vinegar and olive oil, then served with goats cheese and fresh mint leaves to create a fresh, nutritious and colourful salad.

1 person made this

IngredientsServes: 6

  • 4 beetroot, cooked and peeled, sliced into 1cm thick slices
  • ½ onion, thinly sliced
  • 2 tablespoons white wine vinegar
  • 2 tablespoons of extra virgin olive oil
  • ½ teaspoon of salt
  • 80g of fresh goats cheese, crumbled
  • bunch of fresh mint leaves, finely sliced
  • freshly ground black pepper, to taste

MethodPrep:10min ›Cook:18min ›Extra time:1hr marinating › Ready in:1hr28min

  1. Place sliced beetroot and onion in a bowl; pour vinegar and olive oil on top. Sprinkle 1/2 teaspoon of salt on top of salad and toss to mix; cover salad and chill in fridge for at least 1 hour.
  2. Arrange beetroot salad on a serving platter; crumble goats cheese on top. Season with freshly chopped mint leaves and freshly ground black pepper. Add a drizzle of olive oil before serving, if you like.

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Beetroot, goats cheese and mint salad recipe - Recipes

We have seen lots of recipes for salads using beetroot or goat's cheese and a few using both.

This is our own salad recipe, combining the taste of baked beetroot with the flavour of firm goat's cheese. Baking the beetroot instead of boiling gives a better flavour.

It does take a bit of time to prepare, so this is not a recipe of the 'spur of the moment' variety but it really is worth the wait.

To make 2 servings:

kCal
2 small beetroot, uncooked
70
70g (3oz) firm goats cheese
245
1 medium red onion, thinly sliced
30
30ml (2 tbsp) crushed walnuts
96
45ml (3 tbsp) olive oil357
30ml (2 tbsp) red wine vinegar4
small handful of mint and basil6
Salt and Pepper to taste5
10 leaves rocket (arragula)20
Total 833
Around 417 kCals per serving

Wash the beetroot thouroughly, coat with a little of the olive oil and wrap in kitchen foil. Bake in a hot oven for 30 minutes, remove the foil and cook for another 10 - 15 minutes until the beetroot is tender. Allow to cool then slice.

Cut the goats cheese into bite-size sticks and put them in a bowl with the walnuts, mint, basil, oil and vinegar. stir together well and season with salt and pepper.

Lay the sliced beetroot on a bed of rocket leaves and spoon on the goats cheese mixture. Fantastic flavours, we love this recipe.


Autumn Citrus Beetroot and Goat’s Cheese Salad

Welcome to the world of fall foods! It’s officially here (not really, but according to Pinterest, it is) and I couldn’t be happier about it. Fall has always been my favourite season. I love the idea of cool winds and crunchy leaves under foot and the idea of getting bundled up for long country walks.

But most of all it’s about the food, right? Apples, pears, plums… pretty much all the pumpkin spice you can handle and then there’s this… the autumn citrus beetroot and goat’s cheese salad. Warm, earthy beetroot, creamy goat’s cheese, crunchy and bitter leaves and the bright punch of citrus. The new lunch time normal.

My gigantic salad as a meal obsession is in full force right now. Mainly because all the baby beetroot are in season right now and we need them in our lives. And mainly because I’m not quite ready to let summer go just yet. The leaves are already changing and falling here and the nights are definitely getting colder, but Imma hang on to summer just a little longer, K? And right now this big beautiful citrus beetroot and goat’s cheese salad has one foot in summer and one foot very firmly in fall.

Okay. But beetroot. Let’s talk. These are so easy to roast. A little olive oil and some salt and pepper. Maybe a little tangle of thyme leaves. When I say “maybe”, I mean you really should do that. If you’re feeling fancy, then a drizzle of honey never hurt anyone, but it’s not required.

This salad, to be fair, is what you can class as early fall food. It’s warm and nourishing and will make you feel completely virtuous for eating it, but it’s not stick to your bones hearty. We’re just not really there yet. YET! See? Can you feel me clinging on to summer for dear life? Give it a couple of weeks here in the north west of England and we’ll be well into anything made in a slow cooker, and/or braised for days.

If you can’t find the colourful baby beetroot, not to worry. This salad will still be amazing with purple beetroot all the way through. Just be sure to cut them up so that they are still bite size.

Usually I think the most important element of any salad is the dressing, but that’s not quite the case here. Don’t get me wrong it’s not that the dressing is less important, it’s that all the other elements are hugely important. The goat’s cheese has got to be fresh and creamy. The oranges are perfect right now, but as we head further into winter, they’re gonna be even better when you can get blood oranges.

And for that all important crunch factor, you totally need the walnuts. Or change it up and use pine nuts. Both will be a serious “WOW” factor to this salad. But these walnuts can be plain or you can go BIG and candy them with some maple syrup. But take note… that would add some extra calories to the nutrition info, so be warned.

Besides this being the perfect September salad, it’ll be a perfect winter time salad for when you’ve bought way too many blood oranges (not that there’s such thing as too many. ) and you need to use them STAT. Make this salad and you will feel like an autumn goddess.


    , for deep-frying
  • 500g/1lb 2oz goats’ cheese , for dusting
  • 1 free-range egg, beaten
  • 100g/3½oz breadcrumbs
  • 400g/14oz fresh peas
  • 50g/1¾oz pea shoots
  • 3 breakfast radishes, thinly sliced on a mandoline
  • handful of mint leaves, chopped
  • 2 lemons, zest and juice
  • salt and freshly ground black pepper

Heat the oil in a deep-fat fryer to 180C/350F, or heat the oil in a deep, heavy-based pan until a breadcrumb sizzles and goes brown when dropped into the oil. (Caution: Hot oil can be dangerous. Do not leave unattended.)

Soften the goats’ cheese a little by beating it with a spoon. Shape it into quenelles using two tablespoons and roll them in flour.

Dip them in the beaten egg and then roll them in breadcrumbs to coat.

Deep fry for a few minutes or until the breadcrumbs are golden-brown.

Remove from the oil using a slotted spoon and set aside to drain on kitchen paper.

For the salad, cook the peas in a pan of boiling water for about 30 seconds, just enough to blanch them. (You can include a few whole pods too if you like.) Drain and put into a bowl of ice-cold water.

Refresh the peashoots by dipping them in cold water. Drain them and put in a bowl along with the drained peas, radish, mint and lemon zest.

In a jug, mix a little olive oil with a big squeeze of lemon juice and whisk together with salt and pepper to make a dressing.


Food Eat Love

I know I have said it before but it can’t be said enough, since I started blogging I have discovered a whole community of great friends, as food obsessed as myself! I love to read other blogs to get new ideas, drool over the recipes and images of delicious food and just get inspired.

One of the blogs I read on a regular basis is Selma’s Table. I constantly collect recipes and one of the ones I just love the sound of is Selma’s beetroot and goats cheese salad, you can find the recipe here. I got the sad news that Selma passed away and this is a tribute blog. We connected through our blogs and she had a lovely talent for writing about life and the food in it and we have lost a great voice. Please have a look around her blog and I hope it will inspire you as much as it has me!

It is beetroot season and I thought what would be better than to make Selma’s Mixed roasted beets with goats cheese, honey and mint.

We picked mixed beetroots from the allotment. We had dark ones and a stripy looking heritage kind.

I didn’t use thyme but added chilli flakes instead when roasting the beets and I added the honey when the beets were roasted.

Besides this I followed Selma’s recipe and the beets are lovely when roasted slightly caramelised.

I mixed the still warm beets with the goats cheese, honey and chopped mint. Last I squeezed over some lemon juice and served.

This recipe caught my eye because I don’t use mint a lot when cooking and the sound of cheese, beets and mint sounded delicious. I have done the salad twice since and I just love it. I cooked it both times for friends and we had a fight for the last bits (but guests first of course) so I might make myself a bowl just for me! Thank you Selma, this is just so good. My heart goes out to her family, we have lost a very talented writer, photographer and cook who so generously shared her life on her lovely blog.

I am bringing this to a special Fiesta Friday, a tribute to Selma, also linked through Angie, The Novice Gardener, Elaine, Foodbod, Jhuls, The Not So Creative Cook and Sue, Burgerbird.


Goat’s cheese and beetroot citrus salad

Banish the blues with this bright and colourful beetroot salad, bursting with citrusy flavours and creamy goat’s cheese. This hearty salad is the perfect balance of flavours and textures, with rich cheese and earthy veg.

Goat’s cheese, olive and tomato tart

This is a simple vegetarian tart recipe that tastes as good as it looks. Whip up this impressive goat’s curd, tomato and olive tart for a night with friends at your next dinner party.

One-pot pasta with goat’s cheese and spinach

This pasta combines wilted spinach and soft goat’s cheese to create a creamy, rich dish. Garnish with some extra parmesan, and enjoy as a super-simple midweek meal.

Goat’s cheese mille-feuille

Check out our take on vegetarian restaurant Vanilla Black’s goat’s cheese and toasted cauliflower mille-feuille, with golden raisin and cashew nut potato and tamarind paste, it’s a perfect vegetarian entertaining idea.

Mediterranean roast peppers with olives and goat’s cheese

Stuff sweet crunchy peppers with cherry tomatoes and garlic, then roast and top with creamy goat’s cheese for a low-calorie vegetarian midweek meal.

Apricot jam, goat’s cheese and thyme toasties

Go beyond your standard cheese sarnie fare. Ready in just 10 minutes, try our toastie with creamy goat’s cheese, thyme and sweet apricot jam – perfect for a quick and easy weekend brunch.

Potato, goat’s cheese and spring onion pies

These crispy goat’s cheese and potato pies are super-easy party food for when you have visitors. Guests will be coming back for seconds in a flash.

Deep-fried goat’s cheese with pink peppercorn honey

These savoury goat’s cheese balls are a super-easy snack to whip up when you have friends and family coming over. Crunchy on the outside and creamy in the middle, they’re finished with a hint of zesty orange blossom honey.

Goat’s cheese, sunflower seed and cranberry salad

Check out this gluten-free goat’s cheese salad with candied sunflower seeds and cranberries. This quick and easy vegetarian salad makes for a super-simple side dish.

Beetroot and goat’s cheese terrine

Use our easy step-by-step picture guide to make this eye-catching meat-free starter for a crowd, topped with candied walnuts and crisp herbs. Goat’s cheese and beetroot are a match made in heaven.

Breaded goat’s cheese stuffed with beetroot and ginger chutney

For all you goat’s cheese lovers out there, this is next-level goodness. The crunchiness of the breadcrumbs works wonders with the melting middle and sweet chutney to create the perfect flavour combination. It makes a decadent dinner party dish.

Grilled goat’s cheese sliders

The best recipe for vegetarian sliders, made with goat’s cheese rounds and homemade chilli jam. These mini veggie burgers are an easy entertaining idea that looks impressive.

Roasted roots and goat’s cheese

Earthy beetroot and roasted parsnips and carrots provide a great contrast to the rich, creamy goat’s cheese in this dish. This is a really simple supper that requires very little hands-on time.


    1. Preheat oven to 350°F. Line rimmed baking sheet with foil. Place beets on sheet (if using both light- and dark-colored beets, place them on separate sheets to prevent discoloration). Sprinkle beets lightly with water. Cover tightly with foil. Bake until beets are tender when pierced with fork, about 40 minutes. Cool on sheet. Peel beets. (Can be prepared 1 day ahead. Place in resealable plastic bag chill.)
    2. Using cheese slicer or knife, slice beets very thinly. Slightly overlap slices on 6 plates, dividing equally. Sprinkle with cheese, then shallot, salt, and pepper. Whisk vinegar, mint, oil, and sugar in small bowl. Season with salt and pepper. Drizzle over beets. Sprinkle with chives.

    Excellent dish, full of flavor, I use Raw honey in place of the sugar. A family favorite.

    This is a restaurant-quality salad, especially after I added pistachios to it. I also left the mint out of the dressing and just tore it up and sprinkled on the sliced beets right before serving. Agree with other reviewers to add the goat cheese at the last minute. This was delicious, refreshing, and so easy to put together. I'm making it again tonight!

    Of several dishes I made for a party, this was one I was worried may be too weird for most people. So wrong! Seven people told me they LOVE beets. Who knew? I could only find red beets, but it still looked fine. It was the first dish to run out!

    This dish is delish! 4 forks for taste and for ease of making. I was so pleasantly surprised how delicious it was when I put all the flavors together. Like some of the other reviewers, I steamed my beets because the house was already too hot. I think it's my new favorite beet recipe! Enjoy!

    I made this for my monthly cooking/knitting group. They are a discerning bunch of ladies, and everyone LOVED this, including the "I don't usually like beets" people. I put the shallots into the vinaigrette and I served it with the cheese separate to prevent color bleeding. Absolutely delicious.

    Excellent dish for guests - so impressive. I use a mandoline to slice beets paper thin, like beef carpaccio. Much easier than using a knife or vegetable peeler. Just be sure to slice red and yellow separately to maintain colors.

    Very fun recipe. The mint and the rest of the dressing really balanced out the goat cheese. My husband, who doesn't even try beets, ate almost all of his dish!

    This was a wonderfull recipie. My boyfriend and I love beef carpaccio so I was inspired to make this for him as a substitute. I prepared the beets as shown here but served then drizzeled in olive oil and topped with shaved parmesean because that is how our favorite restaurant prepares the beef version we love so much. I can't stress enough how much we enjoyed it,

    I have made this many times. It is delicious as written, but I often puree the shallot along with the mint and vinegar. Rave reviews are expected!!

    I learned (slowly) to enjoy beets years ago, but this is the first beet dish I made myself. Just one point to make - the goat cheese should be added just before serving because otherwise the beet juice leeches into the cheese and you have pink globs all over instead of the nice contrast of the red beets and white cheese and the green mint&chives.

    I didn't like the mint vinaigrette with the beets and goat cheese but I did like the beets and goat cheese together, especially when I added some moreton bay bugs on top. The next time I make this I will use some other vinaigrette and I will definitly be putting some moreton bay bug on top of the beets.

    I'm usually not a big beet-fan, but this dish won me over! It was beatiful, easy, and tasted great. I added some toasted, chopped walnuts (per the suggestion from a previous reviewer), and it added some cruch - Iɽ do it again.

    I steamed the beets as it was too hot to turn on the oven. I also added the shallots to the dressing. I used a white wine vinegar with mint. I am lucky enough to get fresh goat cheese from an artisan cheesemaker in our area which is very mild. The dish is lovely to look and even better to eat.

    I have made this dish many times to rave reviews. I have tweaked it this way and that. The combination of flavors is too good to mess-up. I often blend the vinagrette with the shallot and drizzle it over the beets before the cheese is added.

    Delicious! I steamed the beets because I was short on time. The flavor combination is wonderful.

    thought the amount to vinegar would be too strong but it was just right used brown rice vinegar, lemon juice and ume vinegar

    I really like beets and I loved this unusual "salad." Goat cheese goes so well with the beets and the mint is a great taste addition. It got the thumbs up from my husband and brother-in-law. I'm making it again today. A side note: I followed the recipe exactly and used a mandoline to get nice thin slices of beets. It made a wonderful presentation that way. But I had leftover beets, so I chopped them up and mixed in the dressing and it was just as good that way, just not as pretty.

    I forgot to mention that I used my handy cheese slicer to slice the beets. It made perfect slices just the right thickness. Iɽ actually give this recipe 3 1/2 forks. Scrumptious!

    Great dish. I've made it three times and am making it again for guests this weekend. I added about 1/3 cup dry roasted walnuts to the recipe. (I 'roasted' them in an iron skillet on top of the stove for a few minutes and then sprinkled them on top of the salad right before serving. They were a hit. I plan on making this dish quite often. It's a winner!

    This is an amazing dish! I haven't been this excited about a new recipe in a while, and I do a lot of cooking. Tender beets with goat cheese and mint is an unbelieveably good combination. The fresh seasonings all go well. I would definitely make this again, and plan to serve it to company the next chance I have.

    I served this as a first course for a dinner party last night, and it got raves! I used feta, and didn't slice the beets really thin, only because I was short on time. The flavors are incredibly interesting and perfect with beets. it's pretty, too!

    Really delicious, "beetfiul" presentation. The flavor of the mint really sets off the beets nicely. It did take some time to slice and lay out the beets, but it's worth the effort. I even converted some non-beeteaters.

    EXELLENT! I even enjoyed it a day later with the leftovers.

    First tried this recipe when beets were flooding the local farmers' market. I'm no beet fan, but we were having a couple of priest friends (sophisticated, well-traveled fellows) for dinner, and I thought they might enjoy them. It turns out neither of them liked beets at all. until they ate these. As Fr. Reidy put it, "You know, I think God probably invented beets just for this dish."

    What a terrific recipe! Simple, easy and tasty! I made this for a gathering and even non-beet people enjoyed it. I used a mandoline to slice the beets, very easy.


    Updated: 20:00 BST, 26 March 2011

    This is a colourful and lively dish, lovely as a healthy dinner on its own and so quick and easy it can also be made as a side dish to accompany your main meal. If you can’t get hold of broad beans, soya beans are also very good. Beetroot is often overlooked as a vegetable and I think that this simple dish really does it justice

    Serves 2 as a light dinner or 4 as a side dish

    • 3 tbsp olive oil
    • 8 small ready-cooked beetroot
    • salt and freshly ground black pepper
    • 2 tbsp balsamic vinegar
    • leaves from 3 sprigs fresh thyme
    • a pinch of sugar
    • 1 tbsp dijon mustard
    • zest and juice of 1 lemon
    • 1 tbsp runny honey
    • 100g broad beans or soya beans (fresh if in
    • season or frozen)
    • leaves from 1 x 20g bunch of mint finely shredded
    • 75g toasted hazelnuts roughly chopped
    • 200g soft goat’s cheese
    • a small handful of basil leaves
    1. Preheat a frying pan with 1 tablespoon of the olive oil. Cut the beetroots into quarters, add to the pan and season with salt. Cook on a high heat for 6 minutes until the beetroot is charred on the edges, then add the balsamic vinegar, the thyme and sugar. Turn down the heat and allow the beetroot to colour some more for a further 3-5 minutes.
    2. Remove the beets from the pan, reduce the heat to the lowest setting and add 2 tablespoons of the olive oil to the pan juices, followed by the mustard, lemon juice and zest, and the honey. Mix well and season with salt and pepper. Remove from the heat.
    3. If the broad beans are frozen, put them in a heatproof bowl, pour a kettle of boiling water over them to defrost them and drain. Put the beans back into the bowl and lightly crush with the back of a fork, keeping some whole. Then add the shredded mint leaves and hazelnuts and pour over half of the dressing from the frying pan.
    4. Scatter the warm caramelised beets over a big platter, crumble over the soft goat’s cheese and scatter over the crushed broad beans and mint mixture. Pour over the remaining warm dressing and decorate with the basil leaves. Serve.

    SOPHIE’S TIP For a quick alternative to chopping the hazelnuts, you can wrap them in clingfilm and crush using a rolling pin or the base of a saucepan.


    Beetroot and orange salad with sesame coated goats cheese and honey

    This salad is a winter delight from one of my favourite Cape Town chefs – Stefan Marais. Stefan is the executive chef of Societi Bistro and The Brasserie in Tokai and has very generously shared it with me, to share with you. Crunchy, citrussy, earthy and sweet, it has so many of my favourite flavours going on – like beetroot and goats cheese. Frankly its irresistible.

    Stefan often inspires me in my cooking and a particular salad of his from the summer 2011 menu caught my fancy, and drove me into the kitchen in an attempt to recreate it. Watermelon salad with goats cheese, cress, mint and vodka is a luscious treat, and I cant wait to make it again when things warm up.

    I styled and shot this recipe at Societi Bistro and also managed to sneak in a few pics of Stefan. When shooting people I am a little out of my comfort zone, so was rather proud at these. What do you think?

    Stefan says: ‘I love this salad, crisp clean winter flavours. I serve it with the cheese, warm out of the oven so that it slightly wilts the rest of the goodies’.

    Recipe | serves 4 as a starter

    • 4 Medium sized beetroots
    • 4 Oranges
    • Large bunch rocket
    • 200g goats cheese
    • 60g Sesame Seeds
    • 50g all purpose flour
    • 1 egg
    • 30ml high quality aged balsamic vinegar
    • 30ml extra virgin olive oil
    • 100ml raw honey
    • Sea Salt and freshly ground black pepper

    The beetroots take the longest to prepare and can be done up to a day in advance. Preheat an oven to 150C. Wash the beetroot and wrap each one in foil with a little drizzle of olive oil. Place on a tray and roast in the oven for approximately one hour. Remove from the oven and pierce into the beetroot with a small paring knife. It should be an even, firm, but soft texture all the way through. Once cool, rub away the beetroot’s skin and cut into wedges.

    Slice the goats cheese into 4 equal size pieces. Place the flour in a bowl and season the flour with a little salt and pepper. Coat the goats cheese in the flour. Break the egg into a bowl and whisk, place the sesame seeds into another bowl. Take the cheese and coat it with the beaten egg, then the sesame seeds. Repeat this process and coat all 4 pieces of cheese evenly with the seeds and set aside in the fridge.

    Preheat an oven to 160C half an hour before you are ready to serve. Place the goats cheese on a piece of baking paper on a tray and bake for 10 minutes.

    Open the oven, remove the tray and spoon the honey over the goats cheese, return to the oven for another five minutes.

    In the mean time, segment the oranges and place in a bowl with the beetroot and rocket. Dress with the olive oil and vinegar. Season with salt and pepper and arrange on a plate.

    Remove the tray from the oven and roll the goats cheese around in the honey coating it all over.

    Break the goats cheese over the salad, drizzle with any excess honey from the tray and serve.

    I have written about Societi over the years, and been fortunate enough to attend many menu tastings, including on Saturday, where I sampled some of the ‘Tour Through France‘ items. This is a unique opportunity to immerse yourself in delectable regional French cuisine. 10 weeks, 10 regions paired with 10 exceptional wines.

    The first region kicks off today, and its Paris, paired with the very fine Joubert-Tradauw Syrah

    Gratinee de Halles R42

    French Onion Soup, Gruyere Croutes

    Pot-au-Feu R115

    Braised Pork Belly, Braising vegetables, Mustard Relish

    Paris-Brest R38

    Crisp Choux pastry, Praline crème patisserie

    The French Onion soup, laced with bacon was my favourite dish of the day, and I’m thinking its definitely the next one of Stefan’s that I am going to try and recreate.

    You can check out all the fun that went down on Saturday on Twitter #TourThroughFrance

    Societi Bistro: 50 Orange Street, Gardens. Tel 021 4242100 (Booking advised).

    I look forward to connecting with you again in the future.

    Visit my Drizzle and Dip Facebook page to get updates of all my posts.

    I can also be found enthusiastically pinning beautiful food images on Pinterest.



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