Beetroot Salad with Goat Cheese
A vibrant and tangy salad featuring roasted beetroots, creamy goat cheese, and a tangy balsamic dressing.
Ingredients - Serves 4
- Walnuts - 1/4 cup, toasted and chopped
- Honey - 1 tablespoon
- Balsamic vinegar - 2 tablespoons
- Mixed salad greens - 4 cups
- Goat cheese - 100 grams, crumbled
- Salt and pepper - To taste
- Olive oil - 2 tablespoons
- Beetroots - 4 medium, scrubbed clean
Let's Get Started
- Preheat the oven to 400°F (200°C).
- Place the beetroots on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 45-60 minutes, or until tender.
- While the beetroots are roasting, prepare the dressing by whisking together the balsamic vinegar, honey, and remaining olive oil. Season with salt and pepper.
- Once the beetroots are cool enough to handle, peel them and cut into wedges.
- Arrange the salad greens on a platter, top with the beetroot wedges and crumbled goat cheese.
- Drizzle the dressing over the salad and sprinkle with the toasted walnuts.
Dietary Info
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Calories: 200
- Fat: 10g
- Carbs: 15g
- Protein: 7g
- Sodium: 300mg
- Sugar: 10g
