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Beetroot & Goat Cheese Salad

I love this salad for the vast flavours that work together to give you mega taste with minimal effort

Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance.. These delicious root veggies are much more than a pickled staple. Give this salad a try and have your body thank you for it. ENJOY!

Beautiful Beetroot Salad

Serves: 2 Prep time:5 min Cooking time: 40min


  • 100 g salad leaves

  • 100 g beetroot (ready cooked), chopped into chunks

    • if roasting (1tbs vinegar, 2 garlic cloves, water)

  • 30 g goats cheese crumbled or any soft cheese

  • 1/4 small red onion, sliced finely

  • 2 tablespoon balsamic vinaigrette

  • 2 tsp sugar

  • 30 g pecans broken into pieces


  1. If using fresh beetroot, roast in tin at 200C (180C fan) with 3cm of water with garlic cloves and vinegar.. Roast for 40 min in a tin covered with foil and beetroot are fork tender. Let beetroot cool slightly so you can handle but the skin is easiest to peel whilst beetroot is still on the hotter side.

  2. Chop beetroot into chunks.

  3. Gently warm pecans on a pan over low/medium heat with sugar for 2-3 min. Add 2 tsp of water to melt sugar and coat pecans. Swirl in pan for another minute so that pecans are thoroughly covered in sugar syrup. Remove from pan and set aside to cool.

  4. Place the salad leaves in a large bowl.

  5. Top with the beetroot, and sliced red onion

  6. Dot with goats cheese on top.

  7. Sprinkle sugared pecans on top.

  8. Drizzle vinaigrette

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