This beetroot goat cheese salad tastes gourmet but takes less than five minutes to make. Simple, delicious, and healthy, what more could you ask for?
Fun fact: Beetroot is good for blood flow, brain health, and packs a nutritional punch for very few calories.
But, if you’re unsure how exactly to get more beetroot in your diet, you’re not alone. For ages, I struggled to find a way to enjoy this earthy vegetable. Until I discovered the combination of beetroot, goat cheese, and baby spinach.
At a takeaway salad place, I ordered a salad similar to this one, and after a few bites, beetroot was my new best friend. After years of relying on this pairing, I gradually perfected my beetroot goat cheese salad.
It’s quick. It’s easy. And most importantly, it’s healthy.
In my books, the perfect lunch is something quick that tastes great AND makes me feel great. Needless to say, this recipe fits the bill. In under 5 minutes, you’ll be enjoying a restaurant-quality salad, with plenty of time to spare for the remainder of your lunch break.
Beetroot Goat Cheese Salad Ingredients
- Baby spinach: You can use any greens you like, but I find that the mildness of baby spinach works exceptionally well for this salad.
- Beetroot: Use pre-cooked and peeled beetroot to make this recipe super simple and lunchtime approved. You can usually find them in the produce aisle, or turn to canned whole beetroots as another easy alternative.
- Goat Cheese: I highly recommend a high-quality goat cheese for this recipe, as it really takes the salad to a new level. My favourite is Meredith Dairy’s marinated goat cheese which imparts a beautifully subtle garlic flavour to the whole dish.
- Walnuts: Adding a bit of fat in the form of walnuts will help keep you full all afternoon. They also add the perfect crunch! If you’re not a fan of walnuts, substitute your favourite nut or crouton.
- Olive oil: When making salad dressing, high-quality olive oil is a must. As always, I’m shouting out Red Island olive oil here as my favourite.
- Balsamic vinegar: Any type of vinegar will do, but balsamic adds the perfect sweetness to complement the beetroot. If you’re not into vinegar, you could swap this out for lemon juice as well.
- Dijon mustard: A little bit of dijon mustard really rounds this dressing out, giving it a nice tanginess. If you’re not a mustard fan, simply leave it out (though in my opinion, you can’t really taste it distinctly at all).
📖 Recipe
Beetroot Goat Cheese Salad
- Total Time: 5 minutes
- Yield: 1 1x
Description
This beetroot goat cheese salad tastes gourmet but takes less than five minutes to make. Simple, delicious, and healthy, what more could you ask for?
Ingredients
Salad
- 1 large handful baby spinach (washed and patted dry)
- 1 beetroot (cooked and peeled (canned works well here for convenience) )
- 25 grams goat cheese
- 1 tablespoon walnuts
Dressing
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon dijon mustard (optional)
- salt and pepper (to taste)
Instructions
Salad
- Wash and pat-dry baby spinach. Add to a medium-sized salad bowl.
- Chop the peeled and pre-cooked beetroot into ½ centimetre cubes. Add it to the bowl.
- Crumble the goat cheese over the salad and add walnuts (chopped, if you'd like smaller pieces).
Dressing
- In a seperate, small bowl, combine olive oil, vinegar, and dijon mustard (if using). Stir well, and add salt and pepper to taste.
- Enjoy!
- Prep Time: 5 minutes
- Category: Salad
- Cuisine: Australian
Nutrition
- Calories: 344
- Fat: 28
- Carbohydrates: 13.7
- Protein: 13
If you try this salad, let me know how you like it in the comments below!
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