Name: Autumnal Roasted Beetroot and Goat Cheese Salad with Hazelnut Vinaigrette
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 1
Cuisine: French
Ingredients: 200 g beetroot; 50 g goat cheese; 30 g hazelnut; 70 g arugula; 20 ml olive oil; 10 ml balsamic vinegar; 10 g honey

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Autumnal Roasted Beetroot and Goat Cheese Salad with Hazelnut Vinaigrette

Autumnal Roasted Beetroot and Goat Cheese Salad with Hazelnut Vinaigrette

A vibrant and earthy salad featuring roasted beetroot, creamy goat cheese, and a nutty hazelnut vinaigrette.

Ingredients:

200
g
beetroot
50
g
goat cheese
30
g
hazelnut
70
g
arugula
20
ml
olive oil
10
ml
balsamic vinegar
10
g
honey

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Instructions:

Preheat the oven to 200°C.
Wrap the beetroot in foil and roast for about 40 minutes until tender.
Let the beetroot cool slightly, then peel and slice into wedges.
Toast the hazelnuts in a dry pan over medium heat until golden, then chop roughly.
In a small bowl, whisk together olive oil, balsamic vinegar, and honey to make the vinaigrette.
Arrange arugula on a serving plate, top with beetroot slices and crumbled goat cheese.
Drizzle with hazelnut vinaigrette and sprinkle with toasted hazelnuts.
Serve immediately.

Nutrition	Per Serving 390 g	Per 100g
Energy	689.9 kcal	177 kcal
Protein	20.1 g	5.2 g
Fibre	9.7 g	2.5 g
Salt	1 g	0.3 g
Sugar	27.2 g	7.0 g
Carbohydrates	38.6 g	9.9 g
Fat	54.2 g	13.9 g

200
g
beetroot
50
g
goat cheese
30
g
hazelnut
70
g
arugula
20
ml
olive oil
10
ml
balsamic vinegar
10
g
honey

Preheat the oven to 200°C.

Wrap the beetroot in foil and roast for about 40 minutes until tender.

Let the beetroot cool slightly, then peel and slice into wedges.

Toast the hazelnuts in a dry pan over medium heat until golden, then chop roughly.

In a small bowl, whisk together olive oil, balsamic vinegar, and honey to make the vinaigrette.

Arrange arugula on a serving plate, top with beetroot slices and crumbled goat cheese.

Drizzle with hazelnut vinaigrette and sprinkle with toasted hazelnuts.

Serve immediately.

Autumnal Roasted Beetroot and Goat Cheese Salad with Hazelnut Vinaigrette Autumnal Roasted Beetroot and Goat Cheese Salad with Hazelnut Vinaigrette

Ingredients:

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Instructions:

Autumnal Roasted Beetroot and Goat Cheese Salad with Hazelnut Vinaigrette

Autumnal Roasted Beetroot and Goat Cheese Salad with Hazelnut Vinaigrette