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Beetroot salad with grilled goat cheese

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Ingredients for 4 servings:

  • 4 beetroots, finely sliced
  • 3 tbsp olive oil
  • 100 g goat cheese, cut into 1 cm cubes
  • 1 tsp honey
  • 200 g sugar snap peas
  • 80 g arugula
  • 120 g spinach
  • 45 g pine nuts or sunflower seeds
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

a low-calorie, high-fiber main meal

Preheat the oven to 200°C. Place the beetroot in an ovenproof dish. Drizzle with 2/3 of the olive oil. Season with salt and pepper and bake for 30 minutes, until tender. Top with the cheese slices and drizzle with the remaining oil. Add the honey and bake for 10-15 minutes, until the cheese is melted and beginning to turn golden brown. Mix together the snow peas, arugula, and spinach. Place on top of the baked beetroot and garnish with the pine nuts to serve. Season with salt and pepper. 300 kcal per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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