Beetroot and Goat Cheese Salad
recipe

A delicious and nutritious salad that perfectly combines beetroot and cheese. It’s a great addition to a weekday meal or a light dish on its own.
Preparation Time: 30 minutes
Serving Size: 4

Ingredients:

- 2 medium-sized beetroots
- 100 g goat cheese
- 150 g mixed salad greens (e.g., arugula, lettuce)
- 1 apple (e.g., Granny Smith)
- 50 g nuts (e.g., walnuts or pecans)
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste

Instructions:

1. Boil the beetroots whole in salted water for about 20-25 minutes until tender. Allow to cool and peel.
2. Dice the beetroots and slice the apple.
3. In a large bowl, combine the salad greens, beetroot, and apple.
4. Crumble the goat cheese over the salad.
5. Add the nuts to the salad mix.
6. Prepare the dressing by mixing olive oil, balsamic vinegar, salt, and pepper. Pour the dressing over the salad and gently toss to combine.
7. Serve immediately.
Nutritional Information (per serving):
- Energy: 280 kcal
- Protein: 8 g
- Carbohydrates: 20 g
- Fat: 18 g
- Fiber: 5 g

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