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Beet Duo with Baby Spinach Salad and L'Inspiré Almond Truffles

Beet Duo with Baby Spinach Salad and L'Inspiré Almond Truffles

4 portions


  • 1 large red beet
  • 1 large yellow beet
  • 150 g (5 oz) L'Inspiré cheese, rind removed
  • 30 ml (2 tbsp.) honey
  • 45 g (1.5 oz) ground almonds
  • 85 g (3 oz) smoked lard, in small lardoons
  • 60 ml (4 tbsp.) olive oil
  • 45 ml (3 tbsp.) lemon juice
  • 60 g (2 oz) baby spinach, cleaned
  • Salt and freshly ground pepper


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  • Cook the beets in salted boiling water until tender (approximately an hour and a half). Peel and set aside.
  • Make 12 little balls of equal size (truffles) with the cheese. Roll the truffles in honey and then in the ground almonds. Set aside.
  • Cook the lardoons in a thick-bottomed pan. Drain and set aside.
  • When you’re ready to serve, slice the beets in fine slices using a mandoline set at 2 mm (1/16 in.), and place three slices on each plate, alternating between colours. Season with salt and pepper. Drizzle with half of the olive oil and lemon juice.
  • Season the baby spinach leaves with the remaining honey, lemon juice, oil and lardoons. Season with salt and pepper. Lay on the beets.
  • Place the truffles on the tian* and serve.
  • *Tian: terracotta dish. Suggested serving.


You can use these cheeses for this recipe


Fruity and light

These lighter wines are known for their simple fruity scents, their refreshing quality and their subtle tannins. They should be enjoyed in their youth.

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