australian

Roast Beetroot and Goat Cheese Salad with Walnuts and Orange

Name: Roast Beetroot and Goat Cheese Salad with Walnuts and Orange
Yield: 1 serving
Cuisine: australian
Ingredients: 264 g beetroot, peeled and wedged; 53 g goat cheese; 22 g walnuts; 62 g rocket; 16 g olive oil; 35 g orange juice; 11 g apple cider vinegar; 9 g honey

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

Set your calorie target 650 kcal

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

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