Roasted Beetroot and Goat Cheese Salad

Ingredients (Serves 4 | ~350g per serving):

Base Salad Ingredients:

• 2 medium Beets, roasted and sliced (300g)

• 1/2 cup Arugula (50g)

• 1/2 cup Baby spinach (30g)

• 1/4 cup red onion, thinly sliced (30g)

• 1/4 cup Goat cheese, crumbled (30g)

Superfood Add-ins:

• 1 tbsp Walnuts, chopped (10g)

• 1 tbsp Chia seeds (10g)

Dressing:

• 2 tbsp Extra virgin olive oil (30ml)

• 1 tbsp Balsamic vinegar (15ml)

• 1 tsp Honey (5g)

• Salt and pepper to taste (minimal salt)

Instructions:

1. Roast the beets:

• Preheat your oven to 400°F (200°C). Wrap the beets (300g) in aluminium foil and roast them for about 45-50 minutes, or until tender when pierced with a fork. Once roasted, let them cool slightly, peel off the skin, and slice them into thin rounds.

1. Prepare the salad greens:

• In a large bowl, combine the arugula (50g) and baby spinach (30g).

1. Prepare the dressing:

• In a small bowl, whisk together olive oil (30ml), balsamic vinegar (15ml), honey (5g), and a pinch of salt and pepper until smooth.

1. Assemble the salad:

• Add the roasted beet slices (300g) and red onion slices (30g) to the greens. Top with crumbled goat cheese (30g) and chopped walnuts (10g).

1. Serve:

• Drizzle the dressing over the salad and toss gently. Garnish with chia seeds (10g). Serve immediately or refrigerate for up to an hour.

Nutritional Information (Per 350g Serving):

• Calories: ~270-320 kcal

• Protein: 7-9g

• Fat: 18-20g

• Carbohydrates: 20-25g

• Fiber: 6-8g

• Sodium: ~150mg

Dietary Information:

• Gluten-Free: Yes

• Dairy-Free: No (contains goat cheese)

• Vegetarian: Yes

• Vegan: No (contains goat cheese)

• Low-Sodium: Yes (if you limit the added salt)

Allergens:

• Dairy (goat cheese)

• Nuts (walnuts)

This salad is a delicious combination of earthy roasted beets, creamy goat cheese, and the crunch of walnuts. The dressing brings it all together, making this a perfect light meal or side dish.