Beetroot, Goat's Cheese and Rocket Salad
Lovely fresh beetroot, creamy soft goat's cheese, peppery dressed rocket leaves and crunchy nuts.
Ingredients
- 300 g (10.6 oz) vacuum packed cooked beetroot cubed
- 150 g (5.3 oz) log soft goat’s cheese roughly chopped
- 60 g (2.1 oz) wild rocket
- 30 g (1.1 oz) toasted pine nuts, or hazelnuts or walnuts (roughly chopped)
Dressing:
- 2 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 2 tsp runny honey
- 1 tsp lemon juice
- 1 tsp Dijon mustard
- salt and freshly ground black pepper to taste
Instructions
- Mix all of the dressing ingredients together in a jug. Put the rocket leaves in a large bowl and pour over half the dressing, toss to coat the leaves.
- Transfer the dressed rocket leaves to a serving bowl and top with the beetroot, then the goat’s cheese and finally with the nuts of your choice. Serve the remaining dressing with the salad, or use it for dressing other salad leaves.
- Enjoy on the side with cold meats, quiche, barbecued food or at a picnic or buffet.
Notes
- This beetroot, goat’s cheese and rocket salad recipe is easily adapted if you’re making it for less or more people.
Nutrition
Calories: 266kcal | Carbohydrates: 13g | Protein: 10g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 17mg | Sodium: 226mg | Potassium: 368mg | Fiber: 3g | Sugar: 10g | Vitamin A: 771IU | Vitamin C: 6mg | Calcium: 93mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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