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Roasted Beets, Kale & Goat Cheese Salad

Healthy, Low Carb | Starters, Healthy Recipes | Vegetables | European | Salad

Ingredients

600g Fresh beets, peeled & cut into bite sized pieces 1 tbsp olive oil 1 cup walnuts, toasted
Maldon sea salt Fresh cracked pepper 4 cups kale, washed
1/4 cup goats cheese or feta 1 avocado, cut in bite sized pieces 1 cup cranberries

Dressing

2 tbsp Gourmet organic honey 1 tsp balsamic vinegar 1 tsp Dijon mustard 1 garlic clove, minced
Maldon sea salt 1/4 cup olive oil 3 tbsp apple vinegar
Select Ingredients
  • Gourmet Raw Walnuts
    200g
  • Fresh Food Red Beetroot
    500g
  • Ma Chevre Goat Cheese
    150g
  • Maldon Sea Salt Crystals
    250g
  • Kuhne Apple Vinegar
    250ml
  • Maille Dijon Original Mustard
    380g
+ Add Selected Ingredients to Cart  EGP354.00

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Method:-

  1. Preheat oven to 200C.
  2. Line a sheet of parchment paper on a baking tray.
  3. Toss the beets with a drizzle of olive oil & sea salt. Place on the baking tray & cook the beets until they become slightly soft, approximately 30 min.
  4. Meanwhile, in a large salad bowl, add the kale, cranberries, avocado & toasted walnuts.
  5. When the beats are ready, allow them to cool slightly, and then add them to your salad bowl.
  6. To make the dressing, whisk all the ingredients together, or shake together in a jar.
  7. Pour the dressing over your salad & gently toss to combine.
  8. Garnish with crumbled goat cheese or feta.
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