Ingredients
What you need
- 200g cooked beetroot
- 80g goats cheese
- 30g walnuts
- 60g salad leaves
- 1 apple
- 1 tbsp olive oil
You'll also need
knife, plate
Lunch recipe
Crunchy Beetroot, Apple and Goats Cheese Salad with Goat's Cheese
A bright no-cook salad with sweet beetroot, crisp apple, walnuts, and olive oil.
10 min390 kcal2 base servingsFreshNo CookLighter
ContainsMilk, Tree nuts
Allergy and dietary checks
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Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
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Method
Step by step
Step 1Prep the ingredients
Spoon 1 tablespoon of the beetroot packing juice into a small bowl, then whisk it with the olive oil for 30 seconds until glossy.
Step 2Prep the ingredients
Slice the cooked beetroot into wedges, cut the apple into thin matchsticks, and crumble the goats cheese into bite-sized pieces. Hold back extra salt and black pepper until the final taste check.
Step 3Build the flavour
Toss the salad leaves, beetroot, and apple with half the dressing so the leaves are lightly coated but not soggy.
Step 4Finish and serve
Divide the salad between plates or lunch boxes, then scatter over the goats cheese and walnuts.
Step 5Finish and serve
Spoon over the remaining dressing just before eating, or pack it separately and toss for 30 seconds at lunch. Taste once everything is assembled, then add a little salt and black pepper only if needed.