Warm Kale and Beetroot Salad with Jersey Goat Cheese

4.1(0 ratings)

🍂 Autumn

❄️ Winter

A vibrant November salad featuring roasted beetroot, wilted kale, toasted walnuts, and creamy Jersey goat cheese with a honey mustard dressing.

Prep Time

15 minutes

Total Time

40 minutes

Calories

595 kcal

Difficulty

Easy

Equipment

3 items

Meal Type:

Lunch•Salad

Cuisine:

Main Ingredient:

Occasion:

Mood:

Ingredients

Servings

500gBeetroot(peeled and cut into wedges)

£0.75

300gKale(stems removed, roughly chopped)

£1.20

150gJersey goat cheese(crumbled)

£4.00

80gWalnuts(roughly chopped)

£1.50

1smallRed onion(thinly sliced)

£0.30

5tbspOlive oil(divided)

£0.40

2tbspHoney

£0.25

1tbspDijon mustard

£0.10

2tbspApple cider vinegar

£0.15

to tasteSalt

£0.05

to tasteBlack pepper

£0.10

Total Cost

£8.80

£2.20 per serving

Instructions

1.
Preheat your oven to 200°C (180°C fan).
2.
Toss the beetroot wedges with 2 tablespoons of olive oil, salt, and pepper. Roast for 30-35 minutes until tender.
3.
While the beetroot roasts, toast the walnuts in a dry frying pan over medium heat for 3-4 minutes until fragrant. Set aside.
4.
In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, and 3 tablespoons of olive oil. Season with salt and pepper.
5.
In a large frying pan, heat a drizzle of olive oil over medium heat. Add the kale and cook for 3-4 minutes until wilted. Season with salt and pepper.
6.
In a large serving bowl, combine the warm kale, roasted beetroot, and sliced red onion.
7.
Drizzle with the honey mustard dressing and toss gently.
8.
Top with crumbled goat cheese and toasted walnuts. Serve warm.

Nutrition Information

Nutrition per serving (284g)

595 kcal / 2489 kJ

Carbs

36g

14% of RDA

Fat

44g

63% of RDA

Protein

17g

34% of RDA

Detailed Breakdown

Fibre

9 g

30% of RDA

Sugar

25 g

28% of RDA

Sodium

350 mg

15% of RDA

Saturated Fat

9 g

45% of RDA

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Chef's Tips

Wear gloves when handling beetroot to avoid staining.

This salad is also delicious served at room temperature.

Add some cooked quinoa or lentils for extra protein and to make it more filling.

The dressing can be made ahead and stored in the fridge for up to a week.

Cooking Equipment

Oven

Roasting tray

Frying pan

Dietary Information

Vegetarian

Gluten-Free

Wine Pairings

No wine pairing suggestions available for this recipe.

Warm Kale and Beetroot Salad with Jersey Goat Cheese

Ingredients