Make and share this Baby Beet Salad With Rocket and Goats Cheese recipe from Food.com.
Provided by katew
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place beetroot in a large saucepan.
- Cover with cold water, bring to the boil.
- Simmer 40 minutes or till tender, cool in pan.
- Drain beetroot.
- Use your hands to rub off skin.
- Combine beetroot, rocket, onion, cheese and pinenuts in serving bowl.
- Shake oil, juice and sugar together.
- Season to taste.
- Drizzle salad with dressing just before serving.
Nutrition Facts : Calories 301.9, Fat 27.4, SaturatedFat 10.5, Cholesterol 32.9, Sodium 220, Carbohydrate 5.2, Fiber 0.7, Sugar 3.2, Protein 10.2
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Alexis Jacquelyn
[email protected]This salad is a must-try for beet lovers!
Ashrafuzzaman Sanim
[email protected]I can't wait to try this salad with different types of cheese.
Ahmad Razabaloch
[email protected]This salad is best served chilled.
Czam Office
[email protected]I added some chopped walnuts to the salad for extra crunch.
Tyrese Teirney
[email protected]This salad is a great way to use up leftover beets.
Tyovenda Desmond
[email protected]I'm not a big fan of beets, but I really enjoyed this salad. The dressing is amazing!
Mohammod Bin masrafee
[email protected]This salad is so refreshing and flavorful. I love the combination of textures and flavors.
Surrya Babu
[email protected]I substituted feta cheese for the goat cheese and it was still delicious.
Omar Boyce
[email protected]The recipe was easy to follow and the salad turned out beautifully. I will definitely be making this again!
Cynthia Alarcon
[email protected]I love how simple yet elegant this salad is. It's the perfect dish to serve at a summer party or potluck.
Aliakbar Khoso123
[email protected]This baby beet salad was a delightful surprise! The earthy sweetness of the beets paired perfectly with the peppery arugula and creamy goat cheese. The balsamic vinaigrette added a touch of acidity that brought all the flavors together.