Grilled Beetroot Salad with Goat Cheese, Sage and Balsamic Dressing
Earthy grilled beetroot meets peppery rocket, soft goat cheese, sage and balsamic. A simple vegetarian plate with a surprisingly elegant finish.
Servings
Ingredients
- 500 g raw red beetroot peeled and diced
- 2 tbsp olive oil plus extra for dressing
- 0.5 garlic clove
- 3 sage leaves
- 1 handful rocket
- 1 tbsp tarragon leaves optional
- 40 g soft goat cheese in pieces
- 1 tbsp balsamic vinegar
- salt and pepper
Instructions
- Heat the oven grill. Peel and dice the beetroot, place in a baking dish, drizzle with olive oil and season. Grill for about 10 minutes.500 g raw red beetroot, 2 tbsp olive oil
- Finely chop the garlic and sage. Stir into the beetroot and return to the grill until the beetroot is tender.0.5 garlic clove, 3 sage leaves
- Divide the rocket and tarragon over plates. Add the grilled beetroot and goat cheese. Blend a little reserved beetroot with balsamic and olive oil, then drizzle over the salad.1 handful rocket, 1 tbsp tarragon leaves, 40 g soft goat cheese, 1 tbsp balsamic vinegar, salt and pepper
Drink pairing
Beetroot is earthy and sweet, goat cheese is creamy and tangy. Pair with drinks that have acidity and a touch of fruit.
Alcoholic
- Pinot Noir
- Loire Sauvignon Blanc
- Dry cider
Non alcoholic
- Pomegranate sparkling water
- Apple and sage iced tea
- Alcohol-free dry cider
Nutrition per serving
Calories: 147kcal (7%) | Carbohydrates: 4g (1%) | Protein: 1g (2%) | Fat: 15g (23%) | Saturated Fat: 2g (13%) | Sodium: 7mg | Potassium: 157mg (4%) | Fiber: 0.4g (2%) | Sugar: 1g (1%) | Vitamin A: 386IU (8%) | Vitamin C: 4mg (5%) | Vitamin E: 2mg (13%) | Vitamin K: 19µg (18%) | Folate: 19µg (5%)
Share your experience