Goat’s cheese, beetroot and walnut salad
prep: 15 minutes
cook: 25 minutes
serving: 2
Nutrition Facts
each serving
KCal
219
Carbs
9.7g
fiber
4g
Protein
9.7g
Fat
14.8g
Saturates
5.5g
Sugars
8.9g
Salt
0.6g
Fruit/Veg Portion
1
Ingredients
all 7 types- 3–4 raw beetroots depending on size (approx 250g)
- 2 tsp olive oil
- 60g bag rocket
- 50g goat's cheese
- 1 heaped tbsp walnuts
- juice half lemon
- freshly ground black pepper
Directions
4 steps in totalStep 1
Preheat the oven to 200ºC/gas 6. Wash, then top and tail the beetroots, and cut into quarters (no need to peel them). Mix the beetroot with the olive oil, spread out on a baking tray and bake in the oven for 25 minutes. Allow to cool, remove the skins, cut into chunks and reserve.
Step 2
Meanwhile, arrange the rocket leaves on a large platter.
Step 3
Place pieces of beetroot on top and crumble the goat's cheese evenly over the salad. Next, scatter with the walnuts.
Step 4
Finally, drizzle with the lemon juice. Season with black pepper. (Do this final stage just before serving, everything else can be done in advance.)
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