italian

Spelt Salad with Roasted Beets, Goat Cheese, and Walnuts

Name: Spelt Salad with Roasted Beets, Goat Cheese, and Walnuts
Yield: 1 serving
Cuisine: italian
Ingredients: 60 g spelt (dry); 176 g beets, peeled and cubed; 40 g arugula; 36 g goat cheese; 14 g walnuts, chopped; 14 g olive oil; 12 g balsamic vinegar; 2 g salt; 0.8 g black pepper

This roasted dish pairs spelt with beets, peeled and cubed, goat cheese and walnuts, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Vegetarian High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

22 g Protein

68 g Carbohydrates

35 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

60g spelt (dry) 205 kcal
176g beets, peeled and cubed 77 kcal
40g arugula 10 kcal
36g goat cheese 131 kcal
14g walnuts, chopped 92 kcal
14g olive oil 124 kcal
12g balsamic vinegar 2 kcal
2g salt 0 kcal
0.4 tsp (1g) black pepper 2 kcal

Cooking instructions

beetsolive oilsalt
Heat oven to 425 F. Toss beets with half the olive oil and a pinch of salt. Roast 25-35 minutes until tender; cool slightly and dice.
spelt (dry)
Meanwhile cook spelt in salted water until tender, 25-30 minutes. Drain well.
olive oilbalsamic vinegarblack pepper
Whisk remaining olive oil with balsamic vinegar and black pepper.
spelt (dry)beetsarugula
Toss cooked spelt with roasted beets, dressing, and arugula until coated.
goat cheesewalnutsbalsamic vinegarsalt
Top with crumbled goat cheese and walnuts. Taste and adjust salt and vinegar.