Beetroot salad with goats cheese and pine nuts
Enjoy this beetroot salad as a great vegetarian meal, or serve it up as a side salad for family dinners or when friends come by.
Beetroot salad
- 20 grams fresh spinach leaves
- 2 beetroots peeled and boiled
- ¼ cup pine nuts
- 100 grams goats cheese
- ½ cup pomegranate seeds
Salad dressing
- 2 tbsp olive oil
- ½ tbsp balsamic vinegar
- 1 tbsp honey
- ½ tbsp lemon juice
- Salt and pepper to taste
You can buy precooked beetroot which you just need to wash and chop. If you’re using raw beetroot, then peel and quarter the beetroots. Boil them in a saucepan of water for 20 minutes or until soft.
Wash the spinach leaves. Pat dry and lay them out in a shallow bowl or dish.
Chop the cooked beetroot into cubes and lay them out over the spinach.
Crumble the goats cheese and sprinkle over the salad.
Scatter on pomegranate seeds and pine nuts too.
Mix the ingredients for the dressing in a bowl or measuring jug. Drizzle over your salad just before serving.