Time: 1 hour Serves: 4 as a side


  • 1 bunch beetroot

  • 200g goats cheese

  • 1/3 cup parsley, finely chopped

  • 1 ½ tbsp. Balsamic vinegar

  • 4 tbsp. extra virgin olive oil

  • 1 tsp. sea salt


  • 1.

    Steam beetroot in a steamer basket for 40 minutes (time will depend on the size of beetroot). Cool, then peel. Cut the beetroot into large cubes.

  • 2.

    Dress with the parsley, vinegar, oil and salt. Finally crumble the goats cheese on top of the salad.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 203kj
  • Fat Total 16g
  • Saturated Fat 6g
  • Protein 7g
  • Carbohydrate 7g
  • Sugar 5g
  • Sodium 288mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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