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Beetroot salad with goats cheese and pine nuts - healthy summer salad that works as a kids salad
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4.60 from 5 votes

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.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 servings
Author Mas & Pas

Ingredients

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

Instructions

  • 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.