Beetroot & Walnut Salad
Salade Betterave-Noix
10 min · Easy · 260 kcal per serving
Ingredients
For one serving. Quantities scale with this. The nutrition panel stays per serving.
- Cooked beetroot(Betterave cuite)200 gNot stocked
- Walnuts(Noix)40 gNot stocked
- Goat cheese(Chèvre)50 gNot stocked
- Rocket leaves(Roquette)60 gNot stocked
- Balsamic glaze(Crème de balsamique)1 tbspNot stocked
Preparation
Step by step, from pantry to plate.
Slice the cooked beetroot into bite sized wedges or cubes.
Roughly chop the walnuts.
Place the rocket leaves in a bowl or on a serving plate.
Add the beetroot on top, then scatter over the walnuts.
Crumble the goat cheese over the salad.
Drizzle with the balsamic glaze and season with a little salt and pepper if you like.
Toss gently just before serving, or leave it layered for a neat presentation.
Good to know
Toast the walnuts in a dry pan for 2 to 3 minutes if you want extra crunch.
How these figures were worked out
Calculated from standard food composition tables for the raw ingredients as listed, before cooking. They are estimates of a recipe, not laboratory measurements of a finished dish.
Every figure here is for one serving at the quantities as written. The servings control changes the shopping quantities and leaves these figures alone.
These recipes are cooked in home kitchens, where the same boards, pans and utensils handle other foods. We cannot tell you what the dish you cook will contain. Read the label on every product you buy: the ingredient and allergen information on the pack is the authority, not this page.
No qualified reviewer has signed off these figures, so this page shows no vegan, gluten free or other dietary label. When one has, the labels return with their basis stated.
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