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Goat’s Cheese and Beetroot Salad
Goat’s Cheese and Beetroot Salad | Recipe
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Goat’s Cheese and Beetroot Salad | Recipe

Nils – Head Chef Nils – Head Chef
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Just Spices
Cooking Time:
45 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons

Ingredients

1
Preheat the oven to fan 200°C.
2
Wash the rocket and dry in a salad spinner.
3
Wash the beetroot, cut off the leaves and roots and wrap each beetroot individually in aluminium foil.
4
Place the wrapped beetroot on a baking tray and roast in the oven for 40 minutes or until a knife easily pierces the flesh.
5
Once the beetroot is cooked, leave to cool. Peel off the skin with a paring knife and cut into bite-sized pieces. Wear food-grade gloves if you want to protect your hands from turning pink!
6
Meanwhile, cut the goat’s cheese log into slices about 2 cm thick, brush with a little honey and put under a hot grill in the oven for a few minutes until browned.
7
Toast the walnuts in a dry pan over a medium heat until fragrant. Remove from the pan and leave to cool.
8
Mix the Balsamic Dressing Mix, balsamic vinegar, honey, salt and pepper in a bowl. Slowly drizzle in the olive oil, a little at a time, whisking to emulsify.
9
Mix the beetroot slices, rocket and dressing to combine the flavours.
10
Arrange the beetroot, rocket and a slice each of goat’s cheese onto four plates, sprinkle over the toasted walnuts and garnish each with a teaspoon of Original Salad Topping.

Nutritional information: (Per person)

Calories
461 kcal

Carbohydrates
25 g

Protein
15 g

Fat
34 g

Method
1
Preheat the oven to fan 200°C.
2
Wash the rocket and dry in a salad spinner.
3
Wash the beetroot, cut off the leaves and roots and wrap each beetroot individually in aluminium foil.
4
Place the wrapped beetroot on a baking tray and roast in the oven for 40 minutes or until a knife easily pierces the flesh.
5
Once the beetroot is cooked, leave to cool. Peel off the skin with a paring knife and cut into bite-sized pieces. Wear food-grade gloves if you want to protect your hands from turning pink!
6
Meanwhile, cut the goat’s cheese log into slices about 2 cm thick, brush with a little honey and put under a hot grill in the oven for a few minutes until browned.
7
Toast the walnuts in a dry pan over a medium heat until fragrant. Remove from the pan and leave to cool.
8
Mix the Balsamic Dressing Mix, balsamic vinegar, honey, salt and pepper in a bowl. Slowly drizzle in the olive oil, a little at a time, whisking to emulsify.
9
Mix the beetroot slices, rocket and dressing to combine the flavours.
10
Arrange the beetroot, rocket and a slice each of goat’s cheese onto four plates, sprinkle over the toasted walnuts and garnish each with a teaspoon of Original Salad Topping.

Nutritional information: (Per person)

Calories
461 kcal

Carbohydrates
25 g

Protein
15 g

Fat
34 g

Goat’s cheese and beetroot salad

Enjoy our simple and tasty goat’s cheese and beetroot salad recipe. It features roasted beetroot, creamy goat’s cheese and peppery rocket, topped with crunchy walnuts and a tangy balsamic dressing, seasoned perfectly with our Balsamic Dressing Mix. This salad, garnished with Original Salad Topping, is a healthy, flavourful meal that’s easy to prepare. Give it a try for a delicious boost to your day!

 

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If healthy yet filling salads make your heart sing, head over to our salad recipe collection for more fresh ideas. Our chicken chopped salad is on repeat in the Just Spices kitchen right now – as is our fave summery peach and burrata salad. What are you making for lunch today?

Ingredients

Persons

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