A refreshing and nutritious beetroot salad with creamy goat cheese, perfect for a light lunch or as a side dish.
Ingredients
- 4 beetroots medium, washed and trimmed
- 150 grams goat cheese crumbled
- 50 grams walnuts toasted
- 100 grams mixed greens
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 pinch salt to taste
- 1 pinch black pepper to taste
Instructions
- Preheat the oven to 200°C (400°F).
- Wrap the beetroots in aluminum foil and roast them in the preheated oven for about 40 minutes or until tender. Let them cool, then peel and slice them.
- In a large bowl, combine the mixed greens, roasted beetroot slices, crumbled goat cheese, and toasted walnuts.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve the salad immediately, enjoy!
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 8gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 20mgSodium: 300mgPotassium: 400mgFiber: 4gSugar: 10gVitamin A: 500IUVitamin C: 10mgCalcium: 80mgIron: 2mg