Ingredients for Baby Beet Salad With Rocket And Goats Cheese
- 1 bunch baby beetroot (about 10 small beets)
- 100 g (3 1/2 oz) rocket
- 1/2 red onion, very thinly sliced
- 50 g (1 3/4 oz) goat cheese, crumbled
- 2 tbsp pine nuts
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp caster sugar
- 1 tbsp red wine vinegar
- salt, to taste
- pepper, to taste
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baby Beet Salad With Rocket And Goats Cheese? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Baby Beet Salad With Rocket And Goats Cheese
- Preheat oven to 180°C (350°F). Spread pine nuts on a baking sheet and toast for 5-7 minutes, or until golden brown. Set aside.
- Wash and scrub the baby beetroot thoroughly.
- Place beetroot in a large saucepan. Cover with cold water and bring to a boil.
- Reduce heat to a simmer and cook for 40 minutes, or until tender when pierced with a fork. Remove from heat and let cool completely in the pan.
- Once cool enough to handle, gently rub the beetroot under running water to remove the skins.
- Halve or quarter the beetroot, depending on their size.
- In a large bowl, combine the cooked beetroot, rocket, red onion, crumbled goat cheese, and toasted pine nuts.
- In a small bowl, whisk together the olive oil, red wine vinegar, and sugar.
- Season the dressing with salt and pepper to taste.
- Just before serving, drizzle the dressing over the salad and toss gently to combine.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
12g
Fat
52g
Carbs
1g
