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Roasted Beetroot and Goat Cheese Salad

Name: Roasted Beetroot and Goat Cheese Salad
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 500g baby beetroots, scrubbed; 150g soft goat cheese, crumbled; 100g walnuts, toasted; 4 cups mixed salad leaves; 1 cup seedless grapes, halved; 3 tbsp extra-virgin olive oil; 2 tbsp balsamic vinegar; 1 tsp honey; salt and pepper to taste

An Australian salad with roasted baby beets, goat cheese and walnuts. Roasting the beets whole in foil, rather than boiling, concentrates their natural sweetness instead of washing it into the water.

Total time

55 min

Prep

10 min

Cook

45 min

Difficulty

easy

Cuisine

Australian

vegetarian

Ingredients

500gbaby beetroots, scrubbed

150gsoft goat cheese, crumbled

100gwalnuts, toasted

4 cupsmixed salad leaves

1 cupseedless grapes, halved

3 tbspextra-virgin olive oil

2 tbspbalsamic vinegar

1 tsphoney

salt and pepperto taste

Instructions

Wrap beets in foil. Roast at 200°C for 45 minutes. Cool. Peel and quarter.

Whisk olive oil, balsamic and honey for dressing.

Arrange leaves, beets and grapes on a platter.

Scatter goat cheese and 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. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.

Calories

402

Protein

11.9g

Fat

37.7g

Carbs

6.2g

Fiber

1.7g

Sodium

139mg