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5 from 83 votes

Roasted Beetroot & Goat's Cheese Salad

30 minutes
Calories: 720kcal

Ingredients

  • 350 grams beets (12.4 oz)
  • 1/2 red onion (12.4 oz)
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon extra-virgin olive oil (12.4 oz)
  • 1 pinch sea salt (12.4 oz)
  • 100 grams greens (12.4 oz)
  • 60 grams goat cheese (12.4 oz)
  • 40 grams walnuts (12.4 oz)
  • 1 avocado (medium
  • 50 grams sugar pea (12.4 oz)
  • 1 tablespoon fresh parsley
  • 2 tablespoons extra-virgin olive oil (12.4 oz)
  • 1 tablespoon lemon juice (12.4 oz)
  • 1 teaspoon coconut aminos
  • 1 pinch salt (12.4 oz)

Instructions

  • Preheat the oven to 180 °C/ 355 °F (fan assisted).
  • Peel the beetroot and onion and chop into wedges.
  • Place on a baking tray, toss with olive oil, apple cider vinegar and salt and roast in the oven for 25 minutes until soft.
  • Slice the avocado and sugar snap peas lengthways.
  • Toss the avocado in a touch of lemon juice to prevent browning.
  • Mix the dressing together in a small bowl.
  • Place the watercress, walnuts, avocado and sugar snap peas in a large bowl and toss with the dressing.
  • Plate and top with goats cheese, roasted beetroot, onion and parsley.