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Excellent method not to waste one component. This is a fantastic Roasted beetroot, spinach and goat's cheese salad plus one of my favorites. If you're worried about the nutrient worth of some of these dishes, then avoid being. Nevertheless it may be reduced in calories, even though you are not receiving much nutrient value from this won't maintain you, and you will just wind up hungry again and eating a lot more calories than you would have. Nutrition facts tags inform you exactly what's from the foods you consume. This helps you determine if you get a vibrant diet. Every recipe we share has to get an ingredient label. Some recipes provide nutritional simple reality information. The fixing label lists the exact amount within the area below. They're listed for every serving as a percentage of the everyday value.

How to make Roasted beetroot, spinach and goat's cheese salad

Yield = 4
Prep time: 0:20
Cook time: 0:35
Total time: 0:55

Ingredients

  • 1 bunch beetroot, washed and dried
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon brown sugar
  • salt and pepper
  • 80g baby spinach leaves
  • 75g goat's cheese, roughly crumbled
  • 2 tablespoons roughly chopped walnuts, toasted

Method

  • Step 1 Heat oven to 180°C. Trim the beetroot, leaving 1cm of the stem attached. Wrap beetroot in foil and place on a baking tray. Bake for 35 minutes or until tender. Remove and set aside to cool slightly. Peel skin. Cut into wedges and set aside.
  • Step 2 To make the dressing combine olive oil, vinegar and brown sugar. Season with salt and cracked black pepper. Whisk well until combined.
  • Step 3 Place beetroot in a large bowl. Add the baby spinach, drizzle with dressing and gently toss to combine.
  • Step 4 Transfer to a serving bowl. Serve sprinkled with goat's cheese and walnuts.