Beetroot & Goat Cheese Salad

Name: Beetroot & Goat Cheese Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: French
Ingredients: 500 g beetroot; 100 g arugula; 150 g goat cheese; 60 g walnuts; 4 tbsp olive oil; 2 tbsp balsamic vinegar; 1 tbsp honey; salt to taste; black pepper to taste

Prep15 minCook0 minTotal15 minDifficultyVery easy

Ingredients

4 servings

Contains: Milk, Tree nuts, Sulphites

Allergen info is best-effort — please verify yourself.

Nutrition

Per serving

Calories: 438.5; total 1754.1
Protein: 13.1 g; total 52.4 g
Carbs: 20.7 g; total 82.9 g
Fat: 35 g; total 140 g

Estimated · based on 7 of 9 ingredients

Nutrition data: USDA FoodData Central

Sweet, earthy beetroot with tangy goat cheese, peppery rocket and toasted walnuts in a honey-balsamic dressing. A stunning starter.

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Method

1
- beetroot 500 g
- arugula 100 g
Layer arugula and beetroot — Spread the arugula over a serving platter and scatter the diced beetroot on top.
2
- goat cheese 150 g
- walnuts 60 g
Add goat cheese and walnuts — Scatter over the crumbled goat cheese and chopped walnuts.
3
- olive oil 4 tbsp
- balsamic vinegar 2 tbsp
- honey 1 tbsp
- salt to taste
- black pepper to taste
Dress and serve the salad — Whisk the olive oil, balsamic vinegar, honey, salt, and pepper into a dressing. Drizzle over the salad just before serving.

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