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Warm Beet and Goat Cheese Salad with Walnuts and Rye Croutons

This dish pairs Cooked beets, cut into wedges with Goat cheese, Walnuts, chopped and Rye bread, cubed. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

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

25 g Protein
48 g Carbohydrates
42 g Fat
11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 235g Cooked beets, cut into wedges 103 kcal
  • 56g Goat cheese 204 kcal
  • 19g Walnuts, chopped 124 kcal
  • 38g Rye bread, cubed 101 kcal
  • 56g Arugula 14 kcal
  • 11g Rapeseed oil 97 kcal
  • 11g Apple cider vinegar 2 kcal
  • 2g Salt 0 kcal
  • 1g Black pepper 2 kcal
  • 28g Water 0 kcal

Cooking instructions

  1. Rye breadRapeseed oil
    Heat a skillet over medium heat. Toast rye bread cubes with 1 tsp rapeseed oil until crisp; set aside.
  2. Cooked beetsWater
    In the same skillet, warm beet wedges for 2-3 minutes with a splash of water until hot.
  3. Rapeseed oilApple cider vinegarSaltBlack pepper
    Whisk remaining rapeseed oil with apple cider vinegar, salt, and pepper to make a quick dressing.
  4. Cooked beetsGoat cheeseWalnutsRye breadArugula
    Toss warm beets with arugula and dressing. Top with goat cheese, walnuts, and rye croutons; serve immediately.

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