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Beetroot and Goat Cheese Salad

Beetroot and Goat Cheese Salad

 Fresh Beetroot and Goat Cheese Salad 

A healthy and delicious Beetroot and goat cheese salad for those times when you want to fix something healthy, delicious and in a short amount of time. Barely 15 minutes! You can use fresh products in season that are cheaper to buy and also taste better. It’s a win-win deal. Also salads are a great option in summer because who wants to challenge Australian heat in front on a hot stove? Not me!

So we decided to make a beetroot and goat cheese salad for lunch today. Let me answer the most common question regarding Beetroot salad first.

 

What cheese goes best with beetroot?

Yes, you have guessed it. We love the slightly earthy and tarty taste of goat cheese; it pairs well with the earthy flavors of the beetroot.

 

Health Benefits you can get from Beetroot and Goat Cheese salad

Beetroot is very low in calories and together with the healthy complements like spinach leaves it is a match made in heaven for potential weight loss. 

Likewise, a serving of goat cheese can provide you with 6 grams of protein along with calcium, phosphorus and copper. All these nutrients are essential for healthy bones. Not to forget the healthy fats, that benefit weight loss by improving satiety. 

What an amazing combo, right?

However, one tiny concern while making beetroot and goat cheese salad is beetroot has the tendency to run the color onto other ingredients. So you have to be careful while preparing your salad.

To stop your beetroot from discoloring the other ingredients in your salad, you add some lemon juice to a bowl of water, then add your beetroot and let it sit for 5 minutes.

Always keep your cutting board clean. Think about the ingredients that are going into your salad: What color are they? What is the texture of the ingredient? Work your way from the green leaves, tomatoes, nuts, goat cheese and finally beetroot. Clean your board between cutting each ingredient! 

If you prepare the salad in advance, leave the beetroot and goat cheese out till you are ready to serve the salad.

Serving suggestion 

To make your beetroot and goat cheese salad extra tasty, roast some more walnuts, then add your basil leaves, lemon juice, and Dijon mustard and walnuts to a blender or a pestle and mortar. Crush or blend your ingredients till paste forms, then add the dressing to your leafy greens and mix thoroughly. Add salt and pepper and all other ingredients and serve immediately.

Italo and I enjoyed the salad for lunch with some nice bread rolls. You can also serve this colorful salad as any meal instead. Beetroot and goat cheese salad goes really well with chicken or fish as well. Experiment with different combinations and enjoy!

Now let’s get to the recipe in detail.

 

What ingredients do you need to make Beetroot and Goat Cheese Salad?

 

2 Tablespoons Lemon juice

1/3 cup Lemon infused olive oil

1 Teaspoon Dijon mustard

70gm Baby spinach leaves (about 2 cups)

35gm Cos lettuce  (about 1 cup)

150gm Baby beetroot, drained, quartered

100gm Soft goat’s cheese, crumbled

2 Roma tomatoes diced

1 Fresh Basil leaves

100 gm walnuts

Salt and pepper to taste

 

Beetroot and goat cheese salad ready

Instructions to make Beetroot and Goat Cheese Salad

 

 

Step 1

Whisk the lemon juice, olive oil, and Dijon mustard together in a small bowl. Season to taste with sea salt and freshly ground black pepper.

Step 2

In a small frying pan gently roast the walnuts for a few minutes. Be mindful as you don’t want to burn them.

Step 3

On a cutting board, roughly chop the spinach and cos lettuce leave. Then spread them on a large platter. Add half the dressing to the spinach mixture and toss well. 

Step 4

Roughly chop the roasted walnuts and goat’s cheese. Now dice the tomatoes, and finally, the beetroot. Then, sprinkle each ingredient over the spinach and cos lettuce mixture.

Cooking tip: Dice the beetroot last as the beetroot stains everything.

Step 5

Divide the salad into 4 serving plates (or leave on the large platter if desired), drizzle with the remaining dressing and serve immediately. Enjoy you fresh beetroot and goat cheese salad!

 

 

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Beetroot and Goat Cheese Salad

March 12, 2021
: 4
: 15 min
: 15 min
: Easy

Easy, healthy and delicious Beetroot and Goat cheese salad

By:

Ingredients
  • 2 Tablespoons Lemon juice
  • 1/3 cup Lemon infused olive oil
  • 1 Teaspoon Dijon mustard
  • 70gm Baby spinach leaves (about 2 cups)
  • 35gm Cos lettuce (about 1 cup)
  • 150gm Baby beetroot, drained, quartered
  • 100gm Soft goat's cheese, crumbled
  • 2 Roma tomatoes diced
  • 1 Fresh Basil leaves
  • 100 gm walnuts
  • Salt and pepper to taste
Directions
  • Step 1 Whisk the lemon juice, olive oil, and Dijon mustard together in a small bowl. Season to taste with sea salt and freshly ground black pepper.
  • Step 2 In a small frying pan gently roast the walnuts for a few minutes. Be mindful as you don’t want to burn them.
  • Step 3 On a cutting board, roughly chop the spinach and cos lettuce leave. Then spread them on a large platter. Add half the dressing to the spinach mixture and toss well.
  • Step 4 Roughly chop the roasted walnuts and goat’s cheese. Now dice the tomatoes, and finally, the beetroot. Then, sprinkle each ingredient over the spinach and cos lettuce mixture. Dice the beetroot last as the beetroot stains everything.
  • Step 5 Divide the salad into 4 serving plates (or leave on the large platter if desired), drizzle with the remaining dressing and serve immediately. Enjoy!

 

How did your Beetroot and Goat cheese salad turn out to be? What is your favorite go to salad?

Please let us know in the comments below and feel free to try our another favorite combination – Prosciutto and fig salad.

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