Beetroot and goat cheese salad
Beetroot and goat cheese salad, from above
VegEurope

Beetroot and goat cheese salad

Earthy beets, tangy chèvre, sweet balsamic. Bistro manners, home kitchen effort.

70 minTime
9 gProtein each
mildSpice
The bistro pairing2 chapters · 1 min read

Make it your way

Grandma's wayRoast beets, goat cheese, rocket, walnuts and balsamic.
The original
294kcalsame
9 gproteinsame
5 gfibresame
70minutessame

Beetroot and goat cheese salad.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Beetroot (beet)4 medium
Rocket leaves (arugula)2 big handfuls
Goat cheese (goat's cheese)100 g soft, crumbled
Walnuts⅓ cup, toasted
Olive oil2 tbsp
Balsamic vinegar1½ tbsp
Honey1½ tsp
Salta pinch
Black peppercracked

Method

4 steps
  1. 1Wrap the beets in foil and roast at 200°C until a knife slides in easily.
  2. 2Cool, rub off the skins with a paper towel and cut into wedges.
  3. 3Whisk oil, balsamic, honey, salt and pepper. Toss the beets in half of it.
  4. 4Lay rocket on a platter, add beets, crumble over goat cheese and walnuts, drizzle the rest.
Serve it like this

Arrange on a flat platter or individual plates, cheese crumbled on last, extra balsamic drizzled around.

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Make it a meal

What goes with Beetroot and goat cheese salad: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
With a main Indian style roast chicken120 min
With a main Attiéké with grilled fish50 min
On the side Cream of mushroom soup30 min
To drink Cinderella mocktail5 min
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