Organic Beetroot and Goat Cheese salad

Organic Beetroot and Goat Cheese salad


  • 3-4 medium organic beetroot, peeled and diced
  • 2-3 cups (480-720 ml) mixed salad greens
  • 1/2 cup (120 ml) crumbled organic goat cheese
  • 1/4 cup (60 ml) chopped organic walnuts
  • 1/4 cup (60 ml) extra-virgin olive oil
  • 2 tablespoons (30 ml) organic balsamic vinegar
  • Salt and pepper, to taste


  1. Preheat the oven to 400°F (200°C).
  2. Place the diced beetroot on a baking sheet and drizzle with 2 tablespoons of olive oil. Toss to coat evenly.
  3. Roast the beetroot in the oven for 25-30 minutes, or until tender and lightly caramelized.
  4. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, salt, and pepper to make the dressing.
  5. In a large salad bowl, combine the roasted beetroot, mixed salad greens, crumbled goat cheese, and chopped walnuts.
  6. Drizzle the dressing over the salad and toss to coat evenly.
  7. Serve the organic beetroot and goat cheese salad immediately, garnished with additional chopped walnuts and goat cheese, if desired.

Enjoy your delicious and healthy organic beetroot salad!

Rebecca Sansotta

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