Roasted Beetroot Salad with Spinach, Walnuts & Goat Cheese
Print PinServings: 4 people
Calories: 248kcal
Ingredients
For the Salad
- 2 medium beetroot trimmed and scrubbed clean
- 100 g baby spinach
- ½ cup walnuts toasted and roughly chopped
- 80 g goat cheese crumbled
- ½ small red onion thinly sliced (optional)
For the Dressing
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- ½ tsp Dijon mustard
- salt and pepper to taste
Instructions
- Roast the Beetroot: Preheat the oven to 200°C (400°F). Wrap each beetroot tightly in foil and place them on a baking tray. Roast for 45–60 minutes or until a knife easily pierces through the beetroot. Let them cool slightly, then peel off the skins (they should slip off easily). Cut into wedges.
- Toast the Walnuts: While the beetroot is roasting, spread the walnuts on a separate baking tray and toast in the oven for 5–7 minutes, or until golden and fragrant. Let cool.
- Make the Dressing: In a small jar or bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined.
- Assemble the Salad: In a large serving bowl, layer the baby spinach, roasted beetroot, toasted walnuts, and red onion (if using). Crumble the goat cheese over the top.
- Dress and Serve: Drizzle the dressing over the salad just before serving. Toss gently to combine, or serve with the dressing on the side.
Video
Nutrition
Calories: 248kcal | Carbohydrates: 10g | Protein: 8g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Cholesterol: 9mg | Sodium: 134mg | Potassium: 369mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2568IU | Vitamin C: 10mg | Calcium: 78mg | Iron: 2mg