Beetroot and Goat Cheese Salad

This vibrant Beetroot and Goat Cheese Salad combines earthy roasted beets with creamy goat cheese, creating a delightful balance of flavors and textures. Perfect for a light meal or as a side dish at a summer BBQ, it's both refreshing and satisfying.

Ingredients

• Beetroot - 200 grams
• Goat cheese - 100 grams
• Mixed salad greens - 100 grams
• Walnuts - 30 grams
• Olive oil - 2 tablespoons
• Balsamic vinegar - 1 tablespoon
• Honey - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Wash the beetroot, wrap each beet in aluminum foil, and place them on a baking tray.
3. Roast the beets in the oven for about 30-40 minutes or until tender when pierced with a fork.
4. Once roasted, let the beets cool, then peel and cut them into wedges.
5. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper to create the dressing.
6. In a serving bowl, place the mixed salad greens as the base.
7. Top the greens with the roasted beet wedges, crumbled goat cheese, and walnuts.
8. Drizzle the dressing over the salad just before serving.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 25 g
• Fiber: 6 g
• Sugar: 10 g
• Sodium: 300 mg
• Cholesterol: 15 mg
• Total Fat: 28 g
• Saturated Fat: 7 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from beetroot, which may help reduce inflammation.
• Goat cheese provides a good source of calcium and protein.

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