Roasted Beet and Goat Cheese Salad

Name: Roasted Beet and Goat Cheese Salad
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 6 medium beetroots; 3 tbsp olive oil; salt and pepper to taste; 150g soft goat cheese; 100g rocket; 50g walnuts, toasted; 2 tbsp balsamic glaze; 2 tbsp olive oil for dressing; 1 tbsp red wine vinegar

Oven-roasted beets, arranged over peppery rocket with creamy goat cheese, crunchy walnuts and a balsamic drizzle.

Total time

70 min

Prep

10 min

Cook

60 min

Difficulty

easy

Cuisine

Australian

vegetariangluten-free

Ingredients

6medium beetroots

3 tbspolive oil

salt and pepperto taste

150gsoft goat cheese

100grocket

50gwalnuts, toasted

2 tbspbalsamic glaze

2 tbspolive oil for dressing

1 tbspred wine vinegar

Instructions

Wrap beets in foil. Roast at 200°C for 1 hour until tender.

Peel and slice or quarter when cool.

Whisk balsamic, olive oil and vinegar for dressing.

Arrange rocket on a platter.

Top with beets and crumbled goat cheese.

Scatter walnuts.

Drizzle dressing.

Nutrition (estimated)

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

Calories

328

Protein

11.1g

Fat

29.8g

Carbs

5.7g

Fiber

2.1g

Sodium

167mg

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