The Gastronomic Alchemy of Beetroot

This vibrant beetroot salad features thinly sliced roasted beetroot combined with crumbled goat cheese, crunchy walnuts, and red onions, all drizzled with a tangy balsamic vinegar and honey dressing, finished off with olive oil for richness. A perfect side dish for any occasion.

Ingredients:

• 300g beetroot, peeled and thinly sliced
• 100g goat cheese, crumbled
• 50g walnuts, roughly chopped
• 1 small red onion, thinly sliced
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 200°C.
2. Place the beetroot slices on a baking tray, drizzle with 1 tbsp of olive oil, season with salt and pepper, and roast for 20-25 minutes or until tender.
3. In a small bowl, mix the balsamic vinegar, honey, and remaining olive oil to make the dressing.
4. In a large bowl, combine the roasted beetroot, red onion, goat cheese, and walnuts. Drizzle with the dressing and toss gently to combine.
5. Serve the salad immediately and enjoy!

Summary:

• Calories: 795kcal
• Fat: 60g
• Protein: 16g
• Carbs: 47g
• Potassium: 1415mg
• Magnesium: 98mg