Roasted Cauliflower & Beet Salad with Goat Cheese

Name: Roasted Cauliflower & Beet Salad with Goat Cheese
Total time: 25 min
Yield: 2 people
Ingredients: 1 small head Cauliflower (cut into florets); 1 can (15oz) Canned Chickpeas (drained); 2 medium Boiled Beetroots (cubed); 2 oz Goat Cheese; 0.25 cup Walnuts (chopped); 2 stalks Green Onions (sliced); 3 tbsp Olive Oil; 1 tbsp Balsamic Vinegar; 1 clove Garlic (minced); 0.5 tsp Salt; 0.25 tsp Black Pepper

Vegetarian • Gluten-FreeUnder 30 MinsHigh ProteinLunchMediterranean

Easy

25min

420kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A warm, hearty vegetable bowl featuring roasted cauliflower, chickpeas, and tender beets, topped with creamy goat cheese and walnuts.

This vibrant warm salad balances earthy sweetness with tangy creaminess, making it a perfect lunch that feels indulgent but is packed with nutrition. The roasted cauliflower and chickpeas provide a hearty, fiber-rich base, while the pairing of beets and goat cheese offers a classic flavor combination. Finished with crunchy walnuts and a zesty balsamic dressing, this dish delivers essential healthy fats and protein to keep you energized throughout the afternoon.

Ingredients

400 g Cauliflower (cut into florets)
400 g Canned Chickpeas (drained)
200 g Boiled Beetroots (cubed)
60 g Goat Cheese
30 g Walnuts (chopped)
2 stalks Green Onions (sliced)
3 tbsp Olive Oil
1 tbsp Balsamic Vinegar
1 clove Garlic (minced)
0.5 tsp Salt
0.25 tsp Black Pepper

Instructions

1
Preheat your oven to 200°C (400°F).
2
On a baking sheet, toss the cauliflower florets and drained chickpeas with 2 tablespoons of olive oil, salt, and black pepper. Spread them out in a single layer.
3
Roast for 20-25 minutes, tossing halfway through, until the cauliflower is tender and golden brown.
4
While the vegetables roast, prepare the dressing in a small bowl by whisking together the remaining 1 tablespoon of olive oil, balsamic vinegar, and minced garlic.
5
Once roasted, transfer the hot cauliflower and chickpeas to a serving bowl. Gently mix in the cubed boiled beetroots.
6
Drizzle with the dressing and toss gently to coat.
7
Top with crumbled goat cheese, chopped walnuts, and sliced green onions before serving warm.

Chef's Tips

•Air Fryer Method: Air fry the cauliflower and chickpeas at 190°C (375°F) for 12-15 minutes, shaking the basket halfway.
•Protein Boost: If you prefer lentils over chickpeas, you can cook your brown lentils and use them instead.
•Flavor Twist: Add a pinch of cumin or paprika to the cauliflower before roasting for a spiced version.