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Overhead view of a plate of shredded beetroot and goats cheese salad served with a fork to the side. Rest of salad in a large serving bowl above.
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📋 Shredded Beetroot and Goat's Cheese Salad

Shredded beetroot and goat's cheese salad is a delicious easy salad made with a honey mustard salad dressing. Ideal as a light lunch or dinner.
Course Dinner, Lunch, Side Dish
Cuisine British
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 2
Calories 317kcal
Author Neil

Equipment

Ingredients

Beetroot and Goats Cheese Salad: -

  • 100 g Baby Spinach Leaves washed.
  • 100 g Beetroot cooked and grated.
  • 50 g Walnuts lightly toasted.
  • 50 g Hard Goats Cheese crumbled.

Honey mustard dressing: -

  • 100 ml no fat yogurt
  • 2 teaspoon runny honey
  • 2 teaspoon wholegrain mustard
  • 1 teaspoon Dijon mustard
  • Freshly Grated Salt and Black Pepper
Metric - US Customary

Instructions

  • Place all the honey mustard ingredients into a jar and shake well, then season to taste.
  • In a large bowl place the spinach leaves, grated beetroot and toasted walnuts.
  • Pour in the honey mustard dressing and toss everything together until well coated with the dressing.
  • Divide the salad between 2 plates, sprinkle over the crumbled goat’s cheese and serve. Season to taste if necessary.

Nutrition

Calories: 317kcal | Carbohydrates: 20g | Protein: 14g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 4g | Cholesterol: 13mg | Sodium: 294mg | Potassium: 705mg | Fiber: 5g | Sugar: 14g | Vitamin A: 4977IU | Vitamin C: 17mg | Calcium: 225mg | Iron: 3mg