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Autumnal Roasted Beetroot and Goat Cheese Salad with Hazelnut Vinaigrette
A vibrant and earthy salad featuring roasted beetroot, creamy goat cheese, and a nutty hazelnut vinaigrette.
To provide a balanced meal with sufficient energy for the day, focusing on protein, carbs, and vegetables without being too heavy.
Ingredients:
1
Servings
-
200gbeetroot
-
50ggoat cheese
-
30ghazelnut
-
70garugula
-
20mlolive oil
-
10mlbalsamic vinegar
-
10ghoney
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Instructions:
- Preheat the oven to 200°C.
- Wrap the beetroot in foil and roast for about 40 minutes until tender.
- Let the beetroot cool slightly, then peel and slice into wedges.
- Toast the hazelnuts in a dry pan over medium heat until golden, then chop roughly.
- In a small bowl, whisk together olive oil, balsamic vinegar, and honey to make the vinaigrette.
- Arrange arugula on a serving plate, top with beetroot slices and crumbled goat cheese.
- Drizzle with hazelnut vinaigrette and sprinkle with toasted hazelnuts.
- Serve immediately.
| Nutrition | Per Serving 390 g | Per 100g |
|---|---|---|
| Energy | 689.9 kcal | 177 kcal |
| Protein | 20.1 g | 5.2 g |
| Fibre | 9.7 g | 2.5 g |
| Salt | 1 g | 0.3 g |
| Sugar | 27.2 g | 7.0 g |
| Carbohydrates | 38.6 g | 9.9 g |
| Fat | 54.2 g | 13.9 g |
-
200gbeetroot
-
50ggoat cheese
-
30ghazelnut
-
70garugula
-
20mlolive oil
-
10mlbalsamic vinegar
-
10ghoney
1
Servings