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🥗 Roasted Beetroot & Goat Cheese Salad

Quick Snack Recipe
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4 Servings
Course: Salad
Cuisine: Mediterranean
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 4 Medium Raw Beetroots (or pre-cooked vacuum-packed beets)
  • 4 Cups Mixed Greens (or swap with rocket or baby spinach)
  • ¼ Cups Crumbled Goat Cheese (swap with feta if preferred)
  • ¼ Cups Walnuts, Toasted
  • 2 Tbsp Olive Oil
  • 1 Tbsp Balsamic Vinegar (optional: add 1 tbsp pomegranate juice for a zesty twist)
  • Salt & ground black pepper to taste

Method
 

  1. Roast the Beets: Preheat the oven to 200°C (390°F). Wash and trim the beetroots, then wrap each in foil. Place on a baking tray and roast for 40–45 minutes, or until fork-tender. Let them cool, peel, and dice into bite-sized chunks. (If using pre-cooked beetroot, simply dice and set aside.)
  2. Prepare the Salad Base: In a large bowl, combine the mixed greens, roasted beetroot, toasted walnuts, and crumbled goat cheese.
  3. Make the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Add pomegranate juice for extra flavour, if desired.
  4. Serve: Drizzle the dressing over the salad and toss gently. Enjoy immediately.

Notes

Tips & Swaps
  • Roasting beets with skin helps lock in moisture and flavour.
  • For extra creaminess, serve with 2 tbsp of hummus on the side or spooned over the top.
  • Feel free to mix it up with different nuts, leafy greens, or soft cheeses.