Beetroot And Goats Cheese Salad
This Beetroot and Goats Cheese Salad recipe is an incredibly simple meal or side dish. It is crunchy, loaded with vegetables and topped with a sweet, tangy salad dressing.
Servings: 8 servings
Calories: 188kcal
Equipment
- Bowl
- Kitchen knife
- Chopping board
- Measuring spoons
- Kitchen scales
Ingredients
- 100 g walnuts
- 60 g rocket , roughly chopped
- 60 g lettuce , roughly chopped
- 250 g cooked Beetroot , sliced
- 100 g soft Goats Cheese , crumbled
- 100 g cherry Tomatoes , cut into halves
- ⅓ cup raisins
For the dressing
- 1 tablespoon dijon Mustard
- 1 ½ tablespoon honey
- 1 tablespoon cider Vinegar
- 1 ½ tablespoon extra Virgin Olive Oil
- ½ teaspoon sea Salt
- ¼ teaspoon pepper
Instructions
- Toast the walnuts in a large skillet until golden brown.100 g walnuts
To make the dressing
- In a small bowl, mix all the dressing ingredients until combined.1 tbsp dijon Mustard, 1 ½ tbsp honey, 1 tbsp cider Vinegar, 1 ½ tbsp extra Virgin Olive Oil, ½ tsp sea Salt, ¼ tsp pepper
- In a serving bowl, add the lettuce, rocket, beetroot, tomatoes, walnuts, raisins and the got cheese.60 g rocket, 60 g lettuce, 250 g cooked Beetroot, 100 g soft Goats Cheese, 100 g cherry Tomatoes, ⅓ cup raisins
- Drizzle with the dressing and serve!
Notes
- To make this salad recipe effortless, just use ready-cooked beetroot.
- Make sure that you do not drizzle your salad with the salad dressing too early. Drizzle it when you are already about to serve it so that the lettuce and rocket will not wilt.
- The most basic tip in making this salad is to use the freshest ingredients you can find for a better flavor and texture.
Nutrition
Serving: 1serving | Calories: 188kcal | Carbohydrates: 14g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 243mg | Potassium: 282mg | Fiber: 3g | Sugar: 6g | Vitamin A: 420IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 1mg