Beetroot and Goat Cheese Salad

Name: Beetroot and Goat Cheese Salad
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 100g cooked beetroot; 50g goat cheese; 50g mixed greens; 30g walnuts; Balsamic vinaigrette (about 1–2 tbsp / 15–30 ml)

vegetarianantioxidant

Wash and dry the mixed greens, then arrange them evenly on a serving plate as a base.

Prep: 10 min
Calories: 350 kcal
Servings: 1

Macronutrient breakdown

Carbs30%
Fat55%
Protein15%

Ingredients

100g cooked beetroot
50g goat cheese
50g mixed greens
30g walnuts
Balsamic vinaigrette (about 1–2 tbsp / 15–30 ml)

Preparation

1
Wash and dry the mixed greens, then arrange them evenly on a serving plate as a base.
2
Slice the cooked beetroot into thin wedges or rounds and distribute them over the greens.
3
Crumble the goat cheese evenly over the salad, breaking it into small bite-sized pieces.
4
Lightly toast the walnuts in a dry pan over low heat for 2–3 minutes until fragrant (optional, for extra crunch and flavor), then sprinkle them over the salad.
5
Drizzle 1–2 tablespoons (15–30 ml) of balsamic vinaigrette evenly across the salad.
6
Toss gently just before serving, or serve layered for a more visually structured presentation.