Recipe description
Published on: March 9, 2026
High Fiber
Polyphenol Rich
Antioxidant Rich
Ingredients
Beetroot
3
piece
Walnuts
0.5
cup
Cheese, goat
3
slice
Instructions
1
Preheat the oven to 200°C (400°F).
2
Wrap the beetroot in foil and roast in the oven for 45 minutes or until tender.
3
While the beetroot is roasting, chop the walnuts and toast them in a dry pan over medium heat until lightly golden.
4
Once the beetroot is cool, peel and chop it into bite-sized pieces.
5
In a bowl, combine the roasted beetroot, toasted walnuts, and crumbled goat cheese.
6
Drizzle with olive oil and balsamic vinegar, then season with salt and pepper.
7
Toss everything gently and serve immediately.
Nutrition
430 kcal
Calories
12 g
Protein
30 g
Carbohydrates
6 g
Fiber
9 g
Sugar
34 g
Fat
6 g
Saturated fat
0.9 g
Salt
Why this recipe fits you
- Rich in fiber from beets and walnuts.
- Colorful plant foods support dietary diversity and polyphenols.
- Balanced with goat cheese protein and healthy fats for satiety.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
FAQ
What are the main ingredients in this Roasted Beetroot, Walnut & Goat Cheese Salad?
Roasted beetroot, walnuts, and goat cheese with a light dressing and greens; you can customize with your favorite leafy greens.
How do I roast the beets properly?
Scrub the beets, wrap in foil, and roast at about 190–200°C (375–400°F) until tender, about 45–60 minutes; cool slightly and peel.
Can I make this salad ahead of time?
Yes. Roast the beets in advance and assemble greens and cheese close to serving; store components separately in the fridge.
Is this salad suitable for specific diets?
It’s vegetarian and gluten-free as written; skip croutons or adjust cheese if needed; not vegan due to goat cheese.
What substitutions work if I’m allergic to nuts or dairy?
Use pumpkin or sunflower seeds instead of walnuts; use vegan cheese or omit cheese for a dairy-free version.
How many servings does this yield?
Typically 2–4 as a side or 1–2 as a light lunch, depending on portion size.
What are the main health benefits of the ingredients?
Beets provide fiber and micronutrients; walnuts add healthy fats and fiber; goat cheese provides protein; dressing ties the flavors.
How should I store leftovers?
Keep components separately in the fridge; dress just before serving to maintain texture; consume within 2–3 days.
How can I adjust the flavor or make it more filling?
Add extra greens, a citrus vinaigrette for brightness, or a protein like grilled chicken or chickpeas to increase heft.
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