Roasted Beet and Goat Cheese Salad
Method
Preheat the oven to 200°C (180°C fan/Gas Mark 6).
Scrub the beetroot clean, then wrap each beetroot individually in aluminium foil. Place them on a baking tray and roast for 45 minutes, or until they are tender when pierced with a fork.
Once cooked, unwrap the beetroot and allow it to cool. Peel and dice into bite-sized pieces.
In a large mixing bowl, add the 120 g mixed leaves, diced roasted beetroot, 40 g crumbled goat's cheese, and 30 g toasted walnuts.
The roasted beetroot provides a natural sweetness, while the creamy goat's cheese and crunchy walnuts add contrasting textures.
In a small bowl, whisk together 2 tbsp extra virgin olive oil, 1 tbsp balsamic vinegar, salt, and freshly ground black pepper to taste.
The balsamic vinegar brings a tangy balance to the sweetness of the beetroot and the richness of the goat's cheese.
Drizzle the dressing over the salad and gently toss everything together to evenly coat the ingredients with the vinaigrette.
Serve immediately for a fresh, vibrant, and flavourful meal.
This Roasted Beet and Goat Cheese Salad combines the earthy sweetness of roasted beets with the creamy tang of goat cheese. The addition of toasted walnuts and a simple balsamic vinaigrette creates a delightful harmony of flavors and textures, making it a perfect light meal or appetizer.
Nutrition Facts
Per serving
