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
Units
Scale
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
- 1/2 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