Name: Goat’s cheese, beetroot and walnut salad
Prep time: 15 minutes
Cook time: 25 minutes
Yield: 2
Ingredients: 3–4 raw beetroots depending on size (approx 250g); 2 tsp olive oil; 60g bag rocket; 50g goat's cheese; 1 heaped tbsp walnuts; juice half lemon; freshly ground black pepper

Goat’s cheese, beetroot and walnut salad

A light and easy-to-make salad that's perfect for parties and barbecues.

Serves

Prep

15 minutes

Cook

25 minutes

Each 200g serving contains (excludes serving suggestion)

KCal

219

Carbs

9.7g

Fibre

4.0g

Protein

9.7g

Fat

14.8g

Saturates

5.5g

Sugars

8.9g

Salt

0.6g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

3–4 raw beetroots depending on size (approx 250g)

2 tsp olive oil

60g bag rocket

50g goat's cheese

1 heaped tbsp walnuts

juice half lemon

freshly ground black pepper

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Method

Step 1

Preheat the oven to 200ºC/gas 6. Wash, then top and tail the beetroots, and cut into quarters (no need to peel them). Mix the beetroot with the olive oil, spread out on a baking tray and bake in the oven for 25 minutes. Allow to cool, remove the skins, cut into chunks and reserve.

Step 2

Meanwhile, arrange the rocket leaves on a large platter.

Step 3

Place pieces of beetroot on top and crumble the goat's cheese evenly over the salad. Next, scatter with the walnuts.

Step 4

Finally, drizzle with the lemon juice. Season with black pepper. (Do this final stage just before serving, everything else can be done in advance.)

Recipe tips

To cut down on the amount of fat in this recipe, add more beetroot and rocket leaves, and reduce the quantity of nuts that you use.
This recipe also works well with chunks of roasted carrots or butternut squash.