Truffle Brie & Beet Salad

Truffle Brie & Beet Salad

I recently had the pleasure of experiencing (trust me it was an experience) a new Cashew Brie on the market by the name of Jule’s Foods. It’s honestly the best Vegan Brie I have had! It’s availability is currently limited but I understand online shopping will become available soon. Ok, onto the salad. This is an amazing compilation of flavors of peppery, sweet, creamy and roasted. All complimented with a wonderful Lemon Thyme Vinaigrette.

Feel free to substitute the Brie with a homemade version (there are tons online) or a Mozzarella such as Miyoko’s brand.

Serves 2

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Ingredients

2 Large handfuls of Arugula lettuce

1/3 cup Micro Greens

1/2 cup Roasted Beets sliced into wedges

1/2 cup Bosc Pear sliced into wedges

6 - 8 small wedges of Jule’s Foods Cashew Brie

Salt & Pepper to taste

Lemon Thyme Vinaigrette

2-3 Tbsp of good Organic Olive Oil

Juice from 1/2 Lemon

1 tsp of Fresh Thyme finely chopped

1 tsp of Beefree Honee or Maple Syrup

1 clove of Garlic minced

1 tsp of Vegan Mayo or Mustard

Salt & Pepper to taste

Roasted Beets (you can make ahead)

Peel the Beet at slice into quarters

Lightly coat with Oil, Salt & Pepper and bake at 325 for about 45 minutes or until fork tender

Once cooled, toss with 1 tsp of Rice Vinegar and Oil before serving

Directions

1. Blend together all the ingredients of the Vinaigrette before whisking in the Oil. Set aside

2. Lightly toss the Arugula in a Tbsp of the Vinaigrette and plate on either one large plate or two.

3. Add the Micro Greens and place the Pear, Roasted Beets and Brie Wedges on top of the greens

4. Top with remaing Vinagrette and Salt & Pepper to taste