Comments on: Poitou-Style Braised Beets with Kale

By: Audrey

Audrey — Tue, 06 Dec 2022 12:09:26 +0000

In reply to KWill.

Goat’s cheese has a very distinct taste, and some can find it unappealing. To be honest, my husband was never a fan until he tried some different variations of it here in France that were milder. He didn’t care for the ones back in Canada.

That being said, I know some people have used feta in place of goat’s cheese. It would make the dish quite inauthentic, but could potentially work. Ricotta might be the absolute best bet, in my opinion. Again, not authentic by any means, but I feel ricotta could pair well with the beets.

Good luck, and if you find something that works, I would love to hear about it!

By: KWill

KWill — Tue, 06 Dec 2022 03:17:41 +0000

Hello. I am not a fan of Goat Cheese. I find it awful, I have no idea why.
Would anyone have an idea of what to sub, to me there is no sub for the plastic taste of goat cheese….I know a weird sense of taste.
Thank you

By: Audrey

Audrey — Sun, 03 Jul 2022 04:51:17 +0000

In reply to Isabel Galan. Thank you for your feedback Isabel!

By: Isabel Galan

Isabel Galan — Sat, 02 Jul 2022 22:40:55 +0000

Hello Audrey! This recipe is very original and delicious! I really enjoyed cooking it and even more eating it! The only bad thing is that the beet stains a lot! Thank you for sharing it!

By: Poitou-style Braised Beetroot with Kale – no ordinary cook

Poitou-style Braised Beetroot with Kale – no ordinary cook — Wed, 09 Dec 2020 06:05:18 +0000

[…] the case with this salad. Saying that, this salad is not exactly a state secret!! As the website pardonyourfrench.com from where this recipe is taken says, it is beloved in […]

By: Audrey

Audrey — Mon, 02 Dec 2019 06:33:07 +0000

In reply to David.

Thank you for your feedback David! Glad to hear you enjoyed this dish. Other readers will appreciate your note on the thickness of the sauce – I think both options (with or without flour) are delicious 🙂

By: David

David — Sun, 01 Dec 2019 09:01:40 +0000

Hi Audrey, I very much enjoyed making this dish. Great colour and flavours. It went superbly with Cavallo Nero, which I have growing at the moment. I will definitely make this again. Just one issue that I found was the quantity of flour. 17g produced a very thick sauce even after I added the best part of half a bottle of white wine. Obviously personal preference plays a part but I would be tempted to omit the flour in my next batch.

By: Audrey

Audrey — Mon, 23 Sep 2019 19:33:08 +0000

In reply to Virgscooking. Hi! The Olive Oil is simple drizzled over the finished dish before serving (referred in the recipe as EVOO). Happy cooking!

By: Virgscooking

Virgscooking — Mon, 23 Sep 2019 16:38:40 +0000

Hi when should we add olive oil ? Thank you in advance