Basotho-style Roasted Beetroot And Goat Cheese Salad
This Basotho-style Roasted Beetroot and Goat Cheese Salad is a delightful combination of earthy roasted beetroots, creamy goat cheese, and a tangy vinaigrette. It's a perfect side dish or light meal that showcases the flavors of Lesotho cuisine.
Ingredients
- 4 medium beetroots, peeled and cut into wedges
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 ounces goat cheese, crumbled
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 4 cups mixed salad greens
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the beetroot wedges with olive oil, salt, and pepper.
- Spread the seasoned beetroot on a baking sheet and roast for 25-30 minutes, or until tender.
- In a small bowl, whisk together balsamic vinegar and honey to make the vinaigrette.
- Arrange the mixed salad greens on a serving platter.
- Top the greens with the roasted beetroot and crumbled goat cheese.
- Drizzle the balsamic vinaigrette over the salad and serve immediately.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 180
- Carbohydrates
- 20g
- Protein
- 6g
- Fat
- 8g
Supplies
Baking sheet Mixing bowl Whisk Serving platter
Tools
Oven
Serving suggestions
Serve the salad as a refreshing side dish with grilled meat or as a light lunch on its own.
Tips & tricks
For added crunch, sprinkle some toasted nuts or seeds on top of the salad before serving.
Cost
$12