Beetroot, Goat Cheese, and Rocket Salad
Igor Gjozinski
May 24, 2025
Updated on
Jul 30, 2025
Public
Classification
Category:
Salad
Cuisine:
Not specified
Difficulty:
Easy
Servings:
2
Total Weight:
500g
Time Breakdown
Preparation
10m
Total Time
10m
Nutrition
384
Calories
20.2 g
Protein
13.8 g
Carbs
28.3 g
Fat
Sugar:
10 g
Fiber:
3.2 g
Saturated Fat:
15.6 g
Unsaturated Fat:
2.9 g
Trans Fat:
0 g
Cholesterol:
0 mg
Sodium:
77 mg
Calcium:
526 mg
Iron:
2.8mg
Potassium:
630.1mg
Salt:
0g
Ingredients
Cold pressed sunflower oil
10
Gram
88.4
0.0g
0.0g
10.0g
Beetroot
200
Gram
88.0
3.4g
20.0g
0.0g
Rocket ( arugula)
150
Gram
37.5
3.9g
5.6g
1.1g
goat cheese
120
Gram
552.0
33.0g
1.2g
45.6g
Fresh lemon juice
20
Gram
2.4
0.0g
0.8g
0.0g
Cooking Instructions
For the Salad
1 medium beetroot (cooked and peeled, or use jarred beetroot), cut into 2 cm cubes
100 g goat cheese, cut into small cubes
150 g rocket (arugula) leaves
Juice of ½ lemon
1 tsp honey
½ tsp salt
Balsamic cream with raspberry flavor, for drizzling
Instructions
1. Prepare the Salad
Cut the beetroot into 2 cm cubes. If using jarred beetroot, drain and pat dry before cutting. Cut the goat cheese into small cubes.
In a large bowl, combine the rocket leaves, beetroot cubes, and goat cheese. Add the lemon juice, honey, and salt. Toss gently to mix. Finish by drizzling with balsamic cream with raspberry flavor just before serving
6. Serve
Serve as stand alone salad or as side dish for meats
Bon appétit!
Beetroot, Goat Cheese, and Rocket Salad
Created on May 24, 2025
Total Time:
10m
Servings: 2
Difficulty: Easy
Category: Salad
Nutrition Facts (per serving)
| Calories: 384 | Protein: 20.2g | Carbs: 13.8g | Fat: 28.3g |
Ingredients
- 10 Gram Cold pressed sunflower oil
- 200 Gram Beetroot
- 150 Gram Rocket ( arugula)
- 120 Gram goat cheese
- 20 Gram Fresh lemon juice
Instructions
For the Salad
1 medium beetroot (cooked and peeled, or use jarred beetroot), cut into 2 cm cubes
100 g goat cheese, cut into small cubes
150 g rocket (arugula) leaves
Juice of ½ lemon
1 tsp honey
½ tsp salt
Balsamic cream with raspberry flavor, for drizzling
Instructions
1. Prepare the Salad
Cut the beetroot into 2 cm cubes. If using jarred beetroot, drain and pat dry before cutting. Cut the goat cheese into small cubes.
In a large bowl, combine the rocket leaves, beetroot cubes, and goat cheese. Add the lemon juice, honey, and salt. Toss gently to mix. Finish by drizzling with balsamic cream with raspberry flavor just before serving
6. Serve
Serve as stand alone salad or as side dish for meats
Bon appétit!