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Roasted Beets, Kale & Goat Cheese Salad

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


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


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
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  • 10X
    Fresh Food Red Beetroot
  • 10X
    Ma Chevre Goat Cheese
  • 10X
    Maldon Sea Salt Crystals
  • 10X
    Kuhne Aceto Balsamic Vinegar
  • 1X
    1 Piece/~250g
+ Add Selected Ingredients to Cart  EGP2048.00

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  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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