Ingredients

• 2 medium beets
• 2 peaches
• handful of arugula
• 1/4 red onion
• 40 g almond flakes
• salt, pepper, extra virgin olive oil, honey, lemon juice

Breaded camembert

• 150 g camembert cheese
• 1 egg
• 2 tablespoons breadcrumbs*
• 2 tablespoons ground almonds
• olive oil or clarified butter

Preparation

1. Wash the beets (do not peel), place in a pot, cover with water, salt and cook covered for about 45 minutes (until tender). Drain, let cool and peel. Cut into cubes.
2. Wash the peaches and cut into wedges. Prepare a vinaigrette from 2 tablespoons lemon juice, 2 tablespoons extra virgin olive oil, 1 tablespoon honey, salt and pepper. Toast the almond flakes in a dry pan.
3. Wash the arugula, dry it, season with salt and pepper, mix with half the vinaigrette, onion cut into strips, and the chopped beets and peaches. Transfer to plates.
4. Cut the camembert into 8 pieces, coat each in beaten egg, then in a mixture of breadcrumbs, ground almonds and salt.
5. Heat a pan with olive oil, place the cheese pieces rind-side down, fry for about a minute, flip and repeat frying. When the cheese starts to melt, remove from the pan and add to the salad. Drizzle everything with the rest of the vinaigrette and sprinkle with the toasted almond flakes.