Beetroot Salad with Goat Cheese

Name: Beetroot Salad with Goat Cheese
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: British
Ingredients: 800g beetroot, trimmed; 150g soft goat cheese; 100g rocket; 1/3 cup walnuts, toasted; 3 tbsp balsamic vinegar; 2 tbsp honey; 4 tbsp olive oil; salt and pepper to taste

Roasted British beetroot with creamy goat cheese and a balsamic dressing. Wrapping the beetroot tightly in foil to roast, rather than boiling it, concentrates the sweetness instead of washing it out.

Total time

70 min

Prep

10 min

Cook

60 min

Difficulty

easy

Cuisine

British

vegetarian

Ingredients

800gbeetroot, trimmed

150gsoft goat cheese

100grocket

1/3 cupwalnuts, toasted

3 tbspbalsamic vinegar

2 tbsphoney

4 tbspolive oil

salt and pepperto taste

Instructions

Wrap beetroot in foil. Roast at 180°C for 1 hour. Peel and dice.

Whisk balsamic, honey and olive oil. Season.

Arrange rocket on a platter. Top with beetroot.

Crumble goat cheese over. Scatter walnuts.

Drizzle with dressing.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

520

Protein

15g

Fat

38.2g

Carbs

34.2g

Fiber

7.3g

Sodium

303mg

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