polish

Warm Beet and Goat Cheese Salad with Walnuts and Rye Croutons

Name: Warm Beet and Goat Cheese Salad with Walnuts and Rye Croutons
Yield: 1 serving
Cuisine: polish
Ingredients: 235 g Cooked beets, cut into wedges; 56 g Goat cheese; 19 g Walnuts, chopped; 38 g Rye bread, cubed; 56 g Arugula; 11 g Rapeseed oil; 11 g Apple cider vinegar; 2 g Salt; 0.94 g Black pepper; 28 g Water

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

Set your calorie target 650 kcal

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

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