Beet, Arugula and Goat Cheese Salad
This vibrant salad is very simple yet very flavoursome.
| Servings | Prep Time |
| 4servings | 10minutes |
| Servings | Prep Time |
| 4servings | 10minutes |
Ingredients
- 1 3/4 cups arugula
- 425 g can or jar of beets
- 1 large avocado diced
- 75 g goat's cheese
- Dressing
- 1 1/2 tbsp extra virgin olive oil
- 3 tsp white wine vinegar
- Salt and freshly ground black pepper
Servings: servings
Units:
|
Ingredients
Servings: servings
Units:
|
Instructions
- Arrange the arugula in a shallow serving bowl.
- Drain the beets well, then cut into halved or quarters. Arrange the beets and avocado on top of the arugula, then crumble the goat's cheese over the top.
Dressing
- Whisk the oil and vinegar in a small bowl. Season with salt and freshly ground black pepper.
- Drizzle the dressing over the salad and serve.
Recipe Notes
Tip: when you handle beetroot it is a good idea to wear gloves to prevent your hands from being stained.
Variation: For a beetroot and bean salad, substitute the rocket with 400 g (14 oz) lightly blanched baby green beans, replace the avocado with 1/3 cup (40 g) toasted slivered almonds, and use 175 g (6 oz) marinated feta instead of goat's cheese. Whisk 2 tablespoons of the oil form the feta with 1 tablespoon lemon juice and drizzle over the salad.
Per serving: 226 calories, 6 g protein, 19 g fat (7 g saturated fat), 7 g carbohydrate (7 g sugars), 3 g fibre, 297 mg sodium
