Roasted Beetroot & Goat's Cheese Salad

Is there a better combination than sweet roasted beetroot with tangy goat’s cheese? Well yeah, combining those with walnuts, rocket and a perfect vinaigrette. This salad could be a great carb-up meal all on its own, or if you need to keep your carbs low, it is perfect as a side dish or a light appetizer.

Just a note; if you plan to make this in advance, leave the assembly until just before serving so that the beetroot doesn’t bleed through everything else. Enjoy!

Note: This recipe makes 3 servings (served as a main dish/ carb up option) or up to 6 servings (served as an appetizer or side dish). Nutrition facts are listed per side dish/appetizer.

Is Balsamic Vinegar Suitable for a Keto Diet?

Vinegar is a condiment you can feel good about including in your keto diet. Make sure to use the right type of vinegar. Regular balsamic vinegar has between 4-6 grams of carbs per tablespoon. However, some of the more highly concentrated high-end balsamic, such as those available in gourmet stores and the olive oil and vinegar boutiques that are popping up everywhere, will have substantially more, especially if they’re thick and syrupy. These vinegars, which are more like glazes, could pack a carb punch as high as 8-11 grams per Tbsp.

Step-by-step

1. Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).

   

2. Wash the beetroot and then wrap in aluminum foil and place on a baking tray and bake for approx. 45 minutes. The beetroot is done when a knife slides easily into the centre.

   

3. While the beetroot is roasting, place all of the dressing ingredients into a jar and shake until well combined.

   

4. Set all other ingredients out, ready to assemble. Remove beetroot from oven and let cool until you are able to handle them.
   While the beetroot is still warm (trust me on this one, you don’t want to try it cold), use your fingers to slide the skins off. I wear food handling gloves when doing this to avoid purple stained fingers.

   

5. Cut the beetroot into wedges and place aside. Place the rocket in a serving bowl and toss some dressing through.

   

6. Place the beetroot wedges on top of the rocket and then sprinkle with walnuts. Finish off by placing torn pieces of goat’s cheese around the dish and sprinkling with a touch more dressing.

7. Store the assembled, covered, in the refrigerator for up to 3 days. The individual components can be stored in the fridge for a week before using.

   

Recipe

Roasted Beetroot & Goat's Cheese Salad

★★★★☆4.4 (91 ratings)

A tasty fall inspired low-carb salad made with earthy roasted beets, aromatic goat cheese, crispy walnuts ...

Hands on

10m

Overall

55m

Servings

6

6.2 g

Net carbs

10.1 g

Protein

24.4 g

Fat

285

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings18 servings24 servings

US + metricMetricUS

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Ingredients makes 6 sides or 3 mains

• Salad:
• 3 fresh whole beetroots (250 g/ 8.8 oz)
• 1 cup chopped walnuts (120 g/ 4.2 oz)
• 200 g soft goat’s cheese (7.1 oz)
• 1 pack arugula (rocket) (50 g/ 1.8 oz)
• Balsamic vinaigrette:
• 4 tbsp balsamic vinegar (60 ml/ 2 fl oz)
• 2 tbsp extra virgin olive oil (30 ml)
• 1 tsp confectioner's Swerve or Erythritol
• 1 tsp Dijon mustard
• pinch of salt

Instructions

1. Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).

2. Wash the beetroot and then wrap in aluminum foil and place on a baking tray and bake for approx. 45 minutes. The beetroot is done when a knife slides easily into the centre.

3. While the beetroot is roasting, place all of the dressing ingredients into a jar and shake until well combined.

4. Set all other ingredients out, ready to assemble. Remove beetroot from oven and let cool until you are able to handle them.
   While the beetroot is still warm (trust me on this one, you don’t want to try it cold), use your fingers to slide the skins off. I wear food handling gloves when doing this to avoid purple stained fingers.

5. Cut the beetroot into wedges and place aside. Place the rocket in a serving bowl and toss some dressing through.

6. Place the beetroot wedges on top of the rocket and then sprinkle with walnuts. Finish off by placing torn pieces of goat’s cheese around the dish and sprinkling with a touch more dressing.

7. Store the assembled, covered, in the refrigerator for up to 3 days. The individual components can be stored in the fridge for a week before using.

Nutrition per serving, side

Carbs 9%Protein 14%Fat 77% of calories

Net carbs

6.2 g

Total carbs

9.5 g

Fiber

2.6 g

Sugars

5.1 g

Protein

10.1 g

Fat

24.4 g

Saturated fat

6.7 g

Calories

285 kcal

Sodium

226 mg · 9.83% RDA

Magnesium

51 mg · 12.8% RDA

Potassium

274 mg · 13.7% EMR

Nutrition by ingredient

Per side	Net carbs	Protein	Fat	kcal
Beetroot, fresh	2.8 g	0.7 g	0.1 g	18
Walnuts, nuts	1.4 g	3 g	12.7 g	128
Goat cheese, fresh (soft)	0 g	6.2 g	7 g	88
Rocket (arugula), fresh	0.2 g	0.2 g	0.1 g	2
Balsamic vinegar, dark (excludes sweet, syrupy vinegar)	1.8 g	0.1 g	0 g	9
Olive oil, extra virgin	0 g	0 g	4.5 g	40
Swerve, natural sweetener (Erythritol and chicory inulin based)	0 g	0 g	0 g	0
Dijon mustard	0 g	0 g	0 g	1
Salt, sea salt	0 g	0 g	0 g	0
Total	6.2 g	10.1 g	24.4 g	285

Serving size side

• Gluten free
• Egg free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian