Free Healthy Recipe - Beetroot and Cranberry Salad with Goat’s Cheese
Gluten free, Low carbohydrate, Low GI, Wheat Free
Served with wholegrain sourdough bread rolls this dish makes a delicious light lunch or without the bread as an entree before a main meal. The colours alone make the dish so visually appealing and that's even before you taste how delicious it is.
4 bulbs beetroot
1 tbsp olive oil
2 cups baby spinach leaves
3 tbsp olive oil
1 tbsp white balsamic vinegar
1 tsp grain mustard
1/3 cup walnut pieces
1/3 cup dried cranberries, roughly chopped
120 grams soft goats cheese
Scrub and trim the beetroot without cutting through the skin. Place the beetroot in a roasting pan with a drizzle of olive oil, 1/3 of a cup of water and a sprinkle of sea salt and black pepper. Cover the pan tightly with foil and bake the beetroot in the oven at 180C for approx 50 minutes or until tender.
Once the beetroot is cool enough to handle, peel of the skin and cut the bulbs into easy to eat pieces.
Place the spinach leaves in a bowl then combine the olive oil, vinegar, mustard and seasoning together and toss most of the dressing through the greens, reserving a little to use at the end.
Makes 4 servings
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