Beetroot and goat cheese salad

Beetroot, also known as beet, has been gaining in popularity as a new superfood due to recent studies claiming that beets and beetroot juice can improve athletic performance, lower blood pressure, and increase blood flow.

That’s because beetroots are exceptional in nutritional value, especially the greens, which are rich in calcium, iron and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium. The greens should not be overlooked– they can be cooked up and enjoyed in the same way as spinach.

One delicious way to enjoy beets is to make them into a salad. This healthy beetroot salad is easy to make and a delicious option to add some extra nutrients to your diet.



30g walnuts

6 tbsp olive oil

2 tbsp white wine vinegar


6 medium-size beetroots

0,5 red onion

250 g goat’s cheese, cut into cubes

6 mint leaves

salt, pepper


Preheat the oven to 220 degrees.

Cut the walnuts into smaller pieces and roast them in the oven for about 4-6 minutes. Take the walnuts out of the oven and transfer them into a small bowl.

Take another bowl and mix vinegar, oil, salt and pepper together. Now add the walnuts to the mix.

Peel the beetroots and slice them into about 0,5 cm slices. Season with a little bit of salt and pepper. Roast the beetroots in the oven for about 15 minutes or until they are softened but still a bit crunchy. Meanwhile slice the onion thinly.

Put the beetroot on a serving plate. Then add the onions and cheese. Now pour over the dressing and add mint leaves and a bit more salt and pepper if needed.


If your hands become stained during preparation and cooking beetroot, rub some lemon juice over them to help remove the colour.

Did you make the recipe? Leave a comment and let me know how it turned out for you!