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.

Basotho-style Roasted Beetroot And Goat Cheese Salad

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

  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, toss the beetroot wedges with olive oil, salt, and pepper.
  3. Spread the seasoned beetroot on a baking sheet and roast for 25-30 minutes, or until tender.
  4. In a small bowl, whisk together balsamic vinegar and honey to make the vinaigrette.
  5. Arrange the mixed salad greens on a serving platter.
  6. Top the greens with the roasted beetroot and crumbled goat cheese.
  7. 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