Name: Beetroot, baby spinach and goat's cheese salad
Prep time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 42.00 gm lemon juice; 80ml olive oil; 5.90 gm Dijon mustard; 2 firmly packed cups (about 70g) baby spinach leaves; 1/2 firmly packed cup flat-leaf parsley leaves, roughly chopped; 450g can baby beetroot, drained, quartered; 100g soft goat's cheese, crumbled; 75g walnut

Beetroot, baby spinach and goat's cheese salad

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Prep Time:
15 minutes

Cook Time:

Total Time:
15 minutes

Elegant beetroot salad with goat cheese, spinach, and nuts - simple and fast to make.

Ingredients:

42.00 gm lemon juice
80ml olive oil
5.90 gm Dijon mustard
2 firmly packed cups (about 70g) baby spinach leaves
1/2 firmly packed cup flat-leaf parsley leaves, roughly chopped
450g can baby beetroot, drained, quartered
100g soft goat's cheese, crumbled
75g walnut

Instructions:

Combine tangy lemon juice, smooth olive oil, and zesty Dijon mustard in a small bowl. Season with a pinch of sea salt and freshly ground black pepper to elevate the flavors.
In a large bowl, combine spinach leaves and chopped parsley, setting aside 2 tablespoons of parsley for garnish. Pour half of the dressing into the bowl and toss everything together. Divide the salad onto 4 plates, or keep it in the bowl. Top with beetroot, goat's cheese, and toasted walnuts. Finish off by sprinkling the remaining parsley over the salad, drizzling the rest of the dressing, and serving right away.

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