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Roasted Beetroot and Goat Cheese Salad
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Roasted Beetroot and Goat Cheese Salad

Love beetroot? This Roasted Beetroot and Goat Cheese Salad recipe is so simple and flavorful and what you say is the perfect match. 💚
Course Salad
Cuisine American, Australian
Keyword beetroot and goats cheese, Beetroot Salad
Prep Time 30 minutes
Cook Time 35 minutes
Servings 4
Calories 248kcal
Cost $8

Ingredients

  • 2 beetroots
  • 120 g rocket leaves arugula
  • 1 avocado
  • 50 g goats cheese
  • 1/4 cup walnuts
  • 2 tbs olive oil

Instructions

  • Turn oven on to 180 degrees Celsius.
  • Wash, peel and chop beetroots into eighths and place on an oven tray lined with baking paper. Drizzle with olive oil and sprinkle with salt if you like. Pop into oven for 30-40 mins. Check halfway through cooking time and turn beetroot pieces over.
  • Lightly toast your walnuts in a small frying pan but omit this step if you like your walnuts "ala naturel". Allow to cool.
  • Into a bowl add your rocket leaves, cooled beetroot, sliced avocado, walnuts and crumbled goats cheese,
  • Drizzle with Honey Mustard Vinaigrette dressing just before serving.

Nutrition

Serving: 4g | Calories: 248kcal | Carbohydrates: 10g | Protein: 6g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 6mg | Sodium: 90mg | Potassium: 523mg | Fiber: 5g | Sugar: 4g | Vitamin A: 929IU | Vitamin C: 12mg | Calcium: 85mg | Iron: 2mg