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Beetroot and Goat's Cheese Salad

Beetroot and Goat's Cheese Salad

A delicious and light beetroot and goat's cheese salad that should feature at every BBQ and picnic.
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Prep Time 5 minutes
Total Time 5 minutes
Course Salad
Cuisine Gluten-Free, vegetarian
Servings 2 people
Calories 274 kcal

Equipment

  • Bowl

Ingredients
  

  • 100 g Salad leaves
  • 100 g Beetroot (ready cooked) chopped into chunks
  • 30 g Goat's cheese crumbled
  • 2 tablespoon Olive oil
  • 2 tablespoon Balsamic vinegar
  • 0.5 Lemon juice only
  • 1 teaspoon Dijon mustard
  • 1 pinch Sea salt and ground 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

If you don't want to have purple hands for the rest of the day, then wear gloves when chopping the beetroot. You can swap the walnuts for pecans or cashews and use feta instead of a goat's cheese log if you prefer. Some cooked chickpeas give this salad a little protein boost. We used ready cooked beetroot, but you can roast chunks of peeled beetroot with some olive oil for 40 minutes until softened. Take this salad to the next level by adding a drizzle of honey over the finished salad.

Nutrition

Serving: 1portionCalories: 274kcalCarbohydrates: 13gProtein: 6gFat: 27gSaturated Fat: 5gCholesterol: 6mgSodium: 159mgPotassium: 369mgFiber: 3gSugar: 6gVitamin A: 725IUVitamin C: 28.4mgCalcium: 57mgIron: 1.7mg
Keyword BBQ, beetroot, goat's cheese, light meal, picnic, salad
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