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australian

Roast Beetroot and Goat Cheese Salad with Walnuts and Orange

This roasted dish pairs beetroot, peeled and wedged with goat cheese, walnuts and orange juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch
Easy
Balanced Vegetarian Gluten free Heart friendly
300 kcal 2000 kcal
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Estimated macros per portion

22 g Protein
44 g Carbohydrates
46 g Fat
11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 264g beetroot, peeled and wedged 116 kcal
  • 53g goat cheese 193 kcal
  • 22g walnuts 144 kcal
  • 62g rocket 12 kcal
  • 16g olive oil 141 kcal
  • 35g orange juice 16 kcal
  • 11g apple cider vinegar 2 kcal
  • 9g honey 27 kcal

Cooking instructions

  1. beetrootolive oil
    Heat oven to 200 C. Toss beetroot wedges with olive oil, salt, and pepper. Roast 25-35 minutes until tender, turning once.
  2. beetrootorange juiceapple cider vinegarhoney
    While beetroot roasts, whisk orange juice with vinegar, honey, and a pinch of salt to make a dressing.
  3. walnuts
    Toast walnuts in a dry pan 2-3 minutes until fragrant; cool slightly.
  4. beetrootrocket
    In a bowl, toss rocket with half the dressing. Add warm beetroot and toss gently.
  5. goat cheesewalnuts
    Top with crumbled goat cheese and toasted walnuts. Drizzle remaining dressing over the top and serve.

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