Beetroot & Goat Cheese Salad

Name: Beetroot & Goat Cheese Salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2 servings
Ingredients: 3 medium, roasted (250g) Beets; a thick slice (60g) Goat Cheese; 2 large handfuls (60g) Arugula; a small handful (30g) Walnuts; 2 1/2 tsp (12g) Olive Oil; 2 tsp (10g) Balsamic Vinegar

Recipes · Lunch · Recipe, Typed Supps

Sweet roasted beetroot against sharp cheese — that contrast is the entire recipe.

Allergens and patterns

Contains milk, sulphites, tree nuts. Fits: Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.

Ingredients

3 medium, roasted (250g) Beets — The dietary nitrate in beetroot is what the endurance research is about — it converts to nitric oxide, which relaxes blood vessels.
a thick slice (60g) Goat Cheese — Sharp enough to stand up to the sweetness of roasted beetroot, and easier on some people than cow-milk cheese.
2 large handfuls (60g) Arugula — Peppery leaves that stop the plate reading as dessert, plus folate and vitamin K.
a small handful (30g) Walnuts — One of the few plant sources of omega-3, and the crunch the plate needs.
2 1/2 tsp (12g) Olive Oil — Fat is what carries the fat-soluble vitamins in the leaves — a dressed salad is absorbed better than an undressed one.
2 tsp (10g) Balsamic Vinegar — Acid to balance the oil, though it carries a little sugar of its own.

Nutrition per serving

Calories: 322.5 kcal
Protein: 12.1g
Carbohydrate: 13.3g
of which sugars: 13.2g
Fat: 23.7g
of which saturated: 5.9g
Fibre: 6.1g
Sodium: 184.7mg

Method

Roast the beetroot whole at 200C for about 40 minutes, until a knife slides in easily. Cool, then peel and cut into wedges.
Whisk the olive oil and balsamic together with a pinch of salt.
Toss the arugula in most of the dressing and spread it over the plate.
Add the beetroot, crumble the goat cheese over, scatter the walnuts, and finish with the last of the dressing.