Beetroot and orange salad with goats cheese

Beetroot and orange salad with goats cheese

1 review, 4 star(s). 100% would make again

Ready in 10 minutes

For something different you can try some blue cheese in place of the gaots cheese, or warm through the beetroot.


250 grams Tinned beetroot; diced
1 Orange; segments
200 grams Mixed salad greens
100 grams Goat cheese; diced or crumbled
2 tablespoon Red wine vinegar
1 tablespoon Olive oil
1 teaspoon Orange zest

Original recipe makes 4 Servings



Wash and dry the salad greens and top with orange segments.

Drain the beetroot and add to the salad just before serving.

Scatter over diced or crumbled goats cheese (I have also used some Blue Castello with success)

Shake the vinegar, olive oil and orange zest together to make a dressing and pour over.


When I've had this in restaurants the beetroot has been fresh, and warm. I'll experiment with that on a day when I don't mind getting red hands.

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Beetroot and orange salad with goats cheese

Calories Per Serving: 207 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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