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Overhead shot of beetroot salad on a white wooden background with rocket leaves
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Beetroot Salad with Goat's Cheese & Pine Nuts

This beetroot salad is the perfect way to enjoy beetroot. The sweetness of the beets goes perfectly with the salty goat's cheese, peppery rocket and pine nuts!
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 servings
Calories 352kcal
Author Amy Fulwood

Ingredients

  • 250 g Beetroot
  • 2 tablespoon Olive Oil
  • 1 teaspoon Balsamic Vinegar
  • 1 tablespoon Honey
  • 70 g Rocket
  • 100 g Goat's Cheese
  • Handful Pine Nuts
UK Measures - US Measures

Instructions

  • Preheat oven to 220°C/425°F. Peel and slice the beetroot. Place in an ovenproof dish and pour over the olive oil, honey and balsamic with a sprinkle of salt. Place in the oven for 30-40 minutes until the beetroot is soft.
  • Toss with the rocket and include the sticky juices from the pan. Sprinkle over the goat's cheese and pine nuts. Add a hearty crack of black pepper and serve with bread and plenty of extra olive oil.

Nutrition

Calories: 352kcal | Carbohydrates: 22g | Protein: 12g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 23mg | Sodium: 292mg | Potassium: 535mg | Fiber: 4g | Sugar: 18g | Vitamin A: 1390IU | Vitamin C: 11.4mg | Calcium: 146mg | Iron: 2.5mg