Beetroot and Goat's Cheese Salad in a large brown bowl next to a ciabatta roll
Print Recipe
5 from 25 votes

Beetroot and Goats Cheese Salad

A delicious and light beetroot and goats cheese salad that should feature at every BBQ and picnic.
Prep Time5 mins
Total Time5 mins
Course: Salad, Side Dish
Cuisine: British
Keyword: beetroot recipe, beetroot salad, easy salad
Servings: 2 people
Calories: 274kcal
Author: Dannii

Ingredients

  • 100 g salad leaves
  • 100 g beetroot (ready cooked), chopped into chunks
  • 30 g goats cheese crumbled
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 0.5 lemon (juice only)
  • 1 tsp dijon mustard
  • 1 pinch sea salt and black pepper
  • 30 g walnuts broken into pieces

Instructions

  • Make the salad dressing by combining the oil, balsamic, lemon juice, mustard and salt and pepper. Place the salad leaves in a large bowl and add the dressing. Mix well so that all the leaves are coated.
  • Top with the beetroot...
  • ... Goats cheese...
  • ... and walnuts.

Video

Notes

  • If you don't want to have purple hands for the rest of the day, then wear gloves when chopping the beetroot.
  • You can swap the walnuts for pecans or cashews and use feta instead of a goats cheese log if you prefer.
  • Some cooked chickpeas give this salad a little protein boost.
  • We used ready cooked beetroot, but you can roast chunks of peeled beetroot with some olive oil for 40 minutes until softened.
  • Take this salad to the next level by adding a drizzle of honey over the finished salad.

Nutrition

Serving: 1portion | Calories: 274kcal | Carbohydrates: 13g | Protein: 6g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 6mg | Sodium: 159mg | Potassium: 369mg | Fiber: 3g | Sugar: 6g | Vitamin A: 725IU | Vitamin C: 28.4mg | Calcium: 57mg | Iron: 1.7mg