Chevre chaud sauvage

CHEVRE CHAUD SAUVAGE

Cooking time: 45 minutes | Servings: 4

Just like the traditional French salad with beets, vinaigrette, and honey gratinated goat cheese. Only wilder. Boil the beets and wheat berries at home and gratinate the cheese at camp with your Firestarter!

PRIMUS | CAMPING

Ingredients:

THE SALAD

4 beetroots, cut into wedges

2 dl boiled wheat berries

4 twig chopped kale

1 sliced red onion

1 chunk goat cheese

1 tbsp honey

1 dl toasted walnuts

VINAIGRETTE

1 tsp honey

1 tsp vinegar

1 tsp mustard

1 dl olive oil

Salt & pepper

Instructions:

PREPARE AT HOME

01 Make the dressing by mixing all the ingredients in a blender and put in a jar.

02 Boil the beets around 45 minutes, or until done. Peel them and cut into desired size. Put in a container.

03 Boil the wheat berries according to the package.

04 Chop the kale, slice the onions, and mix with the wheat berries in a zip-lock bag.

COOK OUTSIDE

01 Break the goat cheese into smaller pieces, place on a stainless steel plate together with the beets. Drizzle honey on top and gratinate with your Primus Firestarter. Serve with the kale salad dressed in your home-made vinaigrette.