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Beetroot and Goat Cheese Salad with Walnuts and Balsamic Glaze
A vibrant and flavorful salad featuring sweet roasted beetroot, creamy goat cheese, crunchy toasted walnuts, and a tangy balsamic glaze. Perfect as a light lunch or a satisfying side dish.
Prep Time
15 minutes
Total Time
45 minutes
Calories
355 kcal
Difficulty
Easy
Equipment
3 items
Cost
£1.73/serving
Ingredients
Servings
4
4mediumBeetroot(Choose similar-sized beets for even cooking)
£1.20
6ozMixed Greens(Pre-washed is convenient)
£1.00
4ozGoat Cheese(Crumbled or sliced)
£2.75
0.5cupWalnuts(Roughly chopped)
£1.50
2tablespoonsBalsamic Glaze(Store-bought or homemade)
£0.30
2tablespoonsOlive Oil(Extra virgin)
£0.15
0.5teaspoonSalt(Or to taste)
£0.01
0.3teaspoonBlack Pepper(Freshly ground, or to taste)
£0.02
Total Cost
£6.93
£1.73 per serving
Instructions
- 1.Preheat oven to 400°F (200°C).
- 2.Wash and trim the beetroot. Wrap each beetroot individually in foil with a drizzle of olive oil, salt, and pepper.
- 3.Roast the beetroot for 30-45 minutes, or until tender when pierced with a fork. Cooking time depends on the size of the beets.
- 4.While the beetroot is roasting, toast the walnuts. Spread the walnuts on a baking sheet or in a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Watch carefully to prevent burning.
- 5.Once the beetroot is cool enough to handle, peel and slice or cube them.
- 6.In a large bowl, toss the mixed greens with a light drizzle of olive oil, salt, and pepper.
- 7.Arrange the mixed greens on a platter or individual plates. Top with the roasted beetroot, crumbled goat cheese, and toasted walnuts.
- 8.Drizzle with balsamic glaze before serving.
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My Notes
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Nutrition Information
Nutrition per serving (170g)
355 kcal / 1485 kJ
Carbs
25g
10% of RDA
Fat
25g
36% of RDA
Protein
11g
22% of RDA
Detailed Breakdown
Fibre
6 g
20% of RDA
Sugar
15 g
17% of RDA
Sodium
330 mg
14% of RDA
Saturated Fat
7 g
35% of RDA
Chef's Tips
To make peeling the beetroot easier, rub the skins off under running water after they have cooled slightly.
For a sweeter flavor, add a drizzle of honey or maple syrup to the balsamic glaze.
You can roast the beetroot ahead of time and store it in the refrigerator for up to 3 days.
Add other vegetables like cucumber, red onion, or cherry tomatoes for added texture and flavor.
For a heartier salad, add a grilled chicken breast or some quinoa.
Cooking Equipment
Oven
Baking Sheet
Skillet (optional)
Wine Pairings
No wine pairing suggestions available for this recipe.
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