Beetroot Salad

Elevate your salad game with this vibrant Beetroot Salad, a perfect balance of earthy, tangy, and creamy flavors. Roasted fresh beetroots bring a natural sweetness and tender texture, complemented by a zesty homemade vinaigrette featuring balsamic vinegar, Dijon mustard, and a touch of honey. Creamy goat cheese, crunchy walnuts, and peppery baby arugula add layers of flavor and texture, while a sprinkle of fresh parsley adds a burst of freshness. This stunning salad is not only a feast for the eyes but also a nutritious and satisfying dish, ideal as a starter or light meal. Ready in just an hour, it’s a simple yet elegant recipe that’s perfect for any occasion. Keywords: beetroot salad, roasted beets, goat cheese salad, easy salad recipes, healthy salads.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 3 medium fresh beetroots
• 3 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 100 grams goat cheese
• 0.5 cup walnuts
• 2 tablespoons fresh parsley
• 2 cups baby arugula

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Trim the tops and roots of the beetroots, and wrap each in aluminum foil.

Step 3

Place the wrapped beetroots on a baking sheet and roast in the preheated oven for 40 minutes or until tender.

Step 4

While the beetroots are roasting, prepare the vinaigrette. In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until well combined.

Step 5

Roughly chop the walnuts and fresh parsley. Set aside.

Step 6

Remove the beetroots from the oven and allow them to cool slightly. Once cool enough to handle, peel the skins off and slice the beetroots into 1/4-inch thick rounds.

Step 7

In a large salad bowl, combine the sliced beetroots with baby arugula.

Step 8

Crumble the goat cheese over the beetroot and arugula, and sprinkle with chopped walnuts and parsley.

Step 9

Drizzle the prepared vinaigrette over the salad and toss gently to combine and coat everything evenly.

Step 10

Serve immediately, or chill in the refrigerator for about 15 minutes to allow the flavors to meld before serving.

Nutrition Facts

Serving size	543.5 grams (543.5g)

Amount per serving	% Daily Value*
Calories	1288

Total Fat 113.30g	145%
Saturated Fat 30.80g	154%
Polyunsaturated Fat 28.30g
Cholesterol 79mg	26%
Sodium 1976mg	86%
Total Carbohydrate 43.30g	16%
Dietary Fiber 12.10g	43%
Total Sugars 27.90g
Protein 36.30g	73%

Vitamin D 0IU	0%
Calcium 347mg	27%
Iron 8mg	43%
Potassium 1417mg	30%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.2%

Protein: 10.9%

Carbs: 12.9%