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Salad Recipe
Beetroot & Goats Cheese

Vegetarian Recipe
We have seen lots of recipes for salads using beetroot or goat's cheese and a few using both.

This is our own salad recipe, combining the taste of baked beetroot with the flavour of firm goat's cheese. Baking the beetroot instead of boiling gives a better flavour.

It does take a bit of time to prepare, so this is not a recipe of the 'spur of the moment' variety but it really is worth the wait.

To make 2 servings:
2 small beetroot, uncooked
70g (3oz) firm goats cheese
1 medium red onion, thinly sliced
30ml (2 tbsp) crushed walnuts
45ml (3 tbsp) olive oil357
30ml (2 tbsp) red wine vinegar4
small handful of mint and basil6
Salt and Pepper to taste5
10 leaves rocket (arragula)20
Around 417 kCals per serving

Wash the beetroot thouroughly, coat with a little of the olive oil and wrap in kitchen foil. Bake in a hot oven for 30 minutes, remove the foil and cook for another 10 - 15 minutes until the beetroot is tender. Allow to cool then slice.

Cut the goats cheese into bite-size sticks and put them in a bowl with the walnuts, mint, basil, oil and vinegar. stir together well and season with salt and pepper.

Lay the sliced beetroot on a bed of rocket leaves and spoon on the goats cheese mixture. Fantastic flavours, we love this recipe.

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