Beetroot salad, goat cheese and honey vinaigrette
By Stavri Kaourani
Preparation time: 10 minutes
Cooking time: 10 minutes
Difficulty: 1/10
Serves: 4
Ingredients
- 500 g boiled beets or packaged pre-cooked
- 2 cups baby spinach leaves
- 1/4 cup pine nuts
- 100-150g soft goat cheese
- 1/4 cup fresh mint leaves
For the vinaigrette:
- 2 tbsp honey
- 1.5 tbsp Dijon mustard
- 3 tbsp red wine vinegar
- 4 tbsp olive oil
- Salt
- Pepper
Cooking Method
1. Roast the pine nuts for 2-3 minutes in the oven or in a non-stick pan
2. Make the vinaigrette by mixing all the ingredients well, until they become a thick sauce.
3. Cut the beets into thin slices and make the salad, adding the spinach, cheese, and pine nuts.
4. Garnish with mint leaves and vinaigrette.
Nutritional information:
Per 100gr
Calories: 144kcal
Fat: 9.8g
Saturated fats: 2.3 g
Carbohydrates: 10.9g
Fiber: 1.5gr
Sugars: 9 gr
Protein: 3.6g
Stavri Kaourani
Nutritionist - MSc degree in Clinical Nutrition and Diabetes Management