Roasted Beetroot & Goat Cheese Spinach Salad

Name: Roasted Beetroot & Goat Cheese Spinach Salad
Total time: 15 min
Yield: 2 people
Ingredients: 5 oz Spinach; 7 oz Boiled Beetroots; 2 oz Goat Cheese; 0.5 cup Blueberries; 0.5 cup Walnuts; 1 tbsp Brown Sugar; 0.25 small Red Onion; 4 each Radish; 3 tbsp Olive Oil; 1 tbsp Balsamic Vinegar; 0.5 tsp Sea Salt; 0.25 tsp Black Pepper

Vegetarian • Gluten-FreeUnder 15 MinsStovetopLunch • DinnerMediterranean

Easy

15min

410kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A gourmet salad featuring earthy beets, creamy goat cheese, fresh blueberries, and quick-candied walnuts over a bed of fresh spinach.

Elevate your lunch with this Roasted Beetroot & Goat Cheese Spinach Salad, a dish that proves healthy eating can be incredibly indulgent. This Roasted Beetroot & Goat Cheese Spinach Salad brings together the earthy sweetness of pre-boiled beets with the sharp, creamy tang of goat cheese, all nestled on a bed of vibrant, iron-rich spinach. Using your highly perishable items like fresh spinach, blueberries, and radishes ensures you get the peak of their nutritional value before they lose their crispness. The addition of quick-candied walnuts provides a necessary crunch and a touch of sweetness from brown sugar that balances the acidity of the balsamic dressing. The secret to this Roasted Beetroot & Goat Cheese Spinach Salad lies in the layering of flavors. The red onions offer a mild bite, while the blueberries provide little explosions of juice that contrast beautifully with the creamy goat cheese. Because the beetroots are already boiled, this recipe comes together in minutes, making it an ideal choice for a sophisticated weeknight meal or a meal-prep friendly lunch. The dressing, a simple emulsion of olive oil and balsamic vinegar, is classic for a reason—it lets the high-quality ingredients shine without overpowering them. For the best experience, crumble the cheese at the very last moment to keep its texture distinct against the tender greens and the firm, juicy beets. This salad is not just a meal; it's a celebration of color and fresh produce.

Ingredients

150 g Spinach
200 g Boiled Beetroots
60 g Goat Cheese
75 g Blueberries
50 g Walnuts
1 tbsp Brown Sugar
30 g Red Onion
40 g Radish
3 tbsp Olive Oil
1 tbsp Balsamic Vinegar
2 g Sea Salt
1 g Black Pepper

Instructions

1
Place the walnuts and brown sugar in a small skillet over medium heat. Stir constantly for 3-5 minutes until the sugar melts and coats the nuts. Remove from heat and spread on parchment paper to cool.
2
Cut the pre-boiled beetroots into bite-sized wedges or slices.
3
Thinly slice the red onion into half-moons and slice the radishes into thin rounds.
4
In a small jar or bowl, whisk together the olive oil, balsamic vinegar, sea salt, and black pepper to create the dressing.
5
Place the spinach in a large mixing bowl. Drizzle half of the dressing over the leaves and toss gently to coat.
6
Arrange the dressed spinach on two plates. Top with the beetroots, blueberries, red onion, and radishes.
7
Crumble the goat cheese over the salad and finish with the candied walnuts.
8
Drizzle the remaining dressing over the top and serve immediately.

Chef's Tips

•To take away the raw bite of the red onion, soak the slices in cold water for 5 minutes before adding to the salad.
•If you want extra depth, lightly toast the fennel seeds from your pantry and sprinkle them over the top for an anise-like finish.