Beetroot and goats cheese salad
serves 1 (435kcals, 17g protein, 21.6g carb, 30.8g fat, 3.5g fibre, 3.3 fruit & veg)
- 1 large beetroot
- 100g goats cheese
- 100g lettuce, or other salad leaves
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1tsp fresh thyme leaves
- The juice of 1/2 a lemon
Dice the beetroot, toss in most of the olive oil and the balsamic vinegar with the fresh thyme leaves. Season with salt and pepper and place into an oven-proof dish. Cover with foil and roast for 30 minutes. Remove the foil and roast for a further 10-15 minutes.
Remove the bowl from the oven and allow to cool a little. Roughly chop the lettuce and mix in with the beetroot, making sure you get all of the juices from the roasted beetroot. Crumble the goats cheese over the top, squeeze the lemon over, drizzle the remaining olive oil over the top and season with freshly ground black pepper. Serve and eat immediately.