Beetroot and Goat's Cheese Salad
User Reviews
4.8
Beetroot and Goat's Cheese Salad
Description
The salad incorporates ready-cooked beetroot chopped into chunks, paired with salad greens and a tangy, flavorful dressing. The dressing blends olive oil, balsamic vinegar, lemon juice, Dijon mustard, and seasoning to coat the leaves evenly.
Crumbled goat cheese adds creamy tang, while walnuts contribute texture and nuttiness. The simple assembly highlights the contrasting flavors and colors, making it visually appealing and balanced.
This salad suits as a starter or side dish and can be customized by substituting walnuts with pecans or cashews and goat cheese with feta. Cooked chickpeas can add protein, and roasting raw beetroot for 40 minutes is an alternative to using ready-cooked beets. A drizzle of honey enhances the flavor for a touch of sweetness.
Wearing gloves when handling beets can prevent hands from staining. The salad dressing should be mixed well for even flavor, and seasoning adjusted to taste.
Ingredients
- 100 g salad greens
- 100 g beetroot (ready cooked), chopped into chunks
- 30 g goat cheese crumbled
- 2 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 0.5 lemon (juice only)
- 1 teaspoon Dijon mustard
- 1 pinch sea salt
- 1 pinch black pepper
- 30 g walnuts broken into pieces
Instructions
- Make the salad dressing by combining 2 tablespoon Olive oil, 2 tablespoon Balsamic vinegar, juice of 0.5 Lemon, 1 teaspoon Dijon mustard and 1 pinch Sea salt and ground black pepper.
- Place 100 g Salad leaves in a large bowl and add the dressing. Mix well so that all the leaves are coated.
- Top with 100 g Beetroot.
- Add 30 g Goat's cheese.
- And finish with 30 g Walnuts. Season with salt and pepper (if desired) and it's ready to serve.
Notes
- Wear gloves when chopping beetroot to avoid staining your hands.
- Walnuts can be replaced with pecans or cashews, and goat cheese swapped for feta if preferred.
- Adding cooked chickpeas boosts the salad's protein content.
- Use ready-cooked beetroot for convenience or roast peeled beetroot chunks with olive oil for about 40 minutes until tender.
- An optional drizzle of honey can be added to brighten the salad's flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 274kcal | 14% |
| Carbohydrates | 13g | 4% |
| Protein | 6g | 12% |
| Fat | 27g | 42% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 6mg | 2% |
| Sodium | 159mg | 7% |
| Potassium | 369mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 725IU | 15% |
| Vitamin C | 28.4mg | 32% |
| Calcium | 57mg | 6% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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