Roasted Beetroot, Goat's Cheese & Walnut Salad
Earthy roasted beetroot with creamy goat's cheese, toasted walnuts, and a balsamic drizzle — a nutrient-rich salad to support gut and mood balance.
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Why this supports your day
Beetroot is a natural source of dietary nitrates, which research suggests may support blood flow and cardiovascular function. It is also rich in folate and betalains, plant pigments with antioxidant properties. Walnuts contribute plant-based Omega-3 fats. This is a colorful, nutrient-rich meal as part of a varied, plant-forward diet.
Ingredients
- 3 medium beetroots, peeled and cubed
- 50g soft goat's cheese
- 2 tbsp walnut halves
- 2 large handfuls of mixed salad leaves or rocket
- 1 tbsp extra virgin olive oil
- 1 tsp balsamic vinegar
- Pinch of sea salt
Method
- 1Preheat oven to 200°C. Toss the beetroot cubes with olive oil and salt on a baking tray.
- 2Roast for 30–35 minutes until tender and slightly caramelised at the edges.
- 3Allow to cool slightly.
- 4Arrange the salad leaves on two plates. Top with the warm beetroot and crumbled goat's cheese.
- 5Scatter walnuts over the top and drizzle with balsamic vinegar.
Nutrition per serving
Approximate values. Nutritional content may vary depending on specific ingredients used.
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Educational Content Only
This recipe is shared for educational and lifestyle purposes only. It is not medical advice and is not intended to diagnose, treat, cure, or prevent any condition. Always consult a qualified healthcare professional before making significant dietary changes, particularly if you have a medical condition, are pregnant, or take medication.
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