Warm Beetroot Salad with Goat’s Cheese and Nuts

Warm Beetroot Salad

Just because the sun has gone in – doesn’t mean that you need to give up on salads. This ‘winter warmer’ makes a warm beetroot salad which combines beetroots with crumbled goat’s cheese to really lift a simple salad into something special.

This recipe makes 2 servings.





Ingredients for Warm Beetroot Salad:

  • 200 grams cooked beetroot (not pickled).
  • 1 large onion
  • 2 cloves of garlic
  • 1 tablespoon of olive oil
  • Bag of rocket or peppery salad leaves
  • 10 grams of almonds or walnuts or pine nuts (as preferred)
  • 100 grams of goat’s cheese.

Method for Warm Beetroot Salad:

  • Pre-heat oven to 180-200c.
  • Peel and cut the onion into chunks.
  • Cut the beetroot into large chunks.
  • Place both onion and beetroot into a roasting tin and combine with olive oil. Toss both beetroot and onion to achieve even coverage. Season with salt and pepper as required.
  • Place in the pre-heated oven for 20 minutes.
  • In the meantime, chop garlic, coarsely chop walnuts or almonds or toast pine nuts for a couple of minutes (if using).
  • Place salad leaves in a salad bowl.
  • Crumble goat’s cheese and put to one side.
  • Remove roasting tin from oven, add the garlic and almonds or walnuts to beetroot and onion. Note if using pine nuts do not add at this stage.
  • Stir contents of baking tray to get even coverage of oil, return to oven for approx. 10 minutes.
  • Remove tray from oven, tip contents onto salad leaves (add pine nuts now if using them), toss salad with two large spoons so ingredients and oil are mixed together evenly.
  • Sprinkle goat’s cheese over salad and serve.

Calories & Macros for Warm Beetroot Salad:

Per serving:

Calories : 250

Protein :  13 grams

Fat :  16 grams

Carbohydrate :  13 grams

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