Roasted Beetroot and Goat Cheese Salad
This vibrant salad pairs sweet roasted beetroot with creamy goat cheese and lots of greens, making it a wonderful choice for a Mediterranean-inspired meal. Rich in nitrates, beetroot supports healthy blood pressure, while goat cheese and walnuts offer a dose of protein. Enjoy as a light meal or as a side for grilled meats or fish.
Ingredients 10
2 beetroot, medium, peeled, cut into wedges
2 tbsp olive oil
1⁄4 tsp salt
1⁄4 tsp black pepper
2 cups mixed salad greens
75 g goat cheese, crumbled
2 tbsp walnuts, chopped, optional
2 tbsp balsamic vinegar
1 tsp honey
1 tbsp chopped parsley, fresh
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Method 8
Preheat oven to 200°C (400°F).
Toss wedges with 1 tablespoon , , and .
Spread in a single layer on a lined baking tray.
Roast for 55-60 minutes, stirring halfway through, until tender and starting to caramelize. Allow to cool slightly.
In a small bowl, whisk together remaining 1 tablespoon olive oil, , and to make the dressing.
Arrange on a serving plate. Top with roasted , crumbled , , and if using.
Drizzle with the prepared dressing.
Serve immediately.
Helpful tips
For extra flavor, add an extra sprinkle of toasted walnuts or pumpkin seeds.
You can roast the beetroot ahead of time and refrigerate for up to 2 days; assemble salad just before serving.
Adjust goat cheese amount to preference, or substitute with feta if desired.
