Beetroot and Walnut Salad
A Nutritious & Flavorful Beetroot and Walnut Salad with a Citrus Twist
This roasted beetroot and walnut salad is the perfect mix of earthy, nutty, and tangy flavors. The sweetness of beetroot pairs beautifully with the crunch of walnuts and the creaminess of goat’s cheese. A simple yet nutrient-packed dish, ideal for lunch or as a side.
Why You’ll Love This Salad
- Rich in Antioxidants – Beetroots are loaded with vitamins and minerals that support overall health.
- Crunchy & Creamy Texture – Walnuts add a satisfying crunch, while goat’s cheese brings a smooth, tangy contrast.
- Easy to Make – Roast the beets ahead of time for a quick assembly.
Ingredients (Serves 4)
- 2 bunches baby beetroot, trimmed
- ½ cup (55g) walnut halves
- ½ teaspoon sea salt flakes
- 2 bunches rocket leaves
- 80g goat’s cheese, crumbled
- ¼ cup (60ml) extra virgin olive oil
- 1 tablespoon red wine vinegar
How to Make Beetroot & Walnut Salad
- Preheat the oven to 200°C.
- Prepare the beetroot by pricking with a fork. Place on a baking tray and roast for 45 minutes, or until tender. Let cool, then peel and cut into halves.
- Assemble the salad by tossing the beetroot with fresh rocket in a large bowl.
- Top with walnuts and crumbled goat’s cheese for added crunch and creaminess.
- Mix the dressing by whisking olive oil and red wine vinegar. Drizzle over the salad.
- Serve fresh and enjoy!
Final Thoughts: A Simple, Wholesome Salad
This vibrant, nutrient-rich salad is perfect for any meal. Serve it as a light lunch or a side dish for dinner. With minimal prep and maximum flavor, it’s a recipe you’ll want to make again and again!
🥗 Tried this salad? Share your thoughts in the comments below!
