I’ve been trying to up my salad game over the last year. I usually default to the same tasty (but boring) recipes time and time again.
This goat cheese and beetroot salad ticks all of the boxes for me. It’s not too heavy, doesn’t need a lot of ingredients and is easy to make. If you’re not a fan of goat cheese, you can easily switch it up for feta or even a shredded ball of mozzarella.
You can eat it as a light meal or serve it in smaller portions as a side dish.
Goats Cheese & Beetroot Salad
A light, tasty summer salad recipe.
Ingredients
- 140 g Salad greens
- 1 Beetroot
- 80 g Goats chees (crumbled)
- 2 tbsp Red vinaigrette
- 1 tbsp Olive oil
- Salt & Pepper To taste
Instructions
- Preheat the oven to 400°F (200°C)
- Slice the beetroot, place on a baking sheet and drizzle with olive oil. Roast in the oven for 20-25 minutes, or until tender
- In a large salad bowl, combine the mixed greens, roasted beetroot slices, crumbled goat cheese, and chopped walnuts
- Drizzle the red vinaigrette over the salad and toss to combine with salt and pepper
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