Roasted Beetroot, Goat Cheese & Avocado Salad

This fresh and tasty salad is perfect if you’re looking for a light, healthy carb-up option. Roasting the beetroot in a touch of apple cider vinegar gives a subtle tang that really complements the natural sweetness of the beetroot.

The creamy goats cheese and heart healthy avocado against peppery watercress makes this keto salad one you’ll revisit time and time again.

I love this goat's cheese and beetroot salad if I’m exercising or need a few more carbs to up my energy levels. I hope you enjoy it too.

Step-by-step

1. Preheat the oven to 180 °C/ 355 °F (fan assisted). Peel the beetroot and onion and chop into wedges. Place on a baking tray, toss with olive oil, apple cider vinegar and salt and roast in the oven for 25 minutes until soft.

   

2. Slice the avocado and sugar snap peas lengthways. Toss the avocado in a touch of lemon juice to prevent browning.

   

3. Mix the dressing together in a small bowl.

   

4. Place the watercress, walnuts, avocado and sugar snap peas in a large bowl and toss with the dressing.

5. Plate and top with goats cheese, roasted beetroot, onion and parsley.

   

Recipe

Roasted Beetroot, Goat Cheese & Avocado Salad

★★★★☆4.4 (32 ratings)

This fresh and tasty primal salad is perfect if you’re looking for a light, healthy dinner recipe. It's also a ...

Hands on

15m

Overall

30m

Servings

2

18 g

Net carbs

14.5 g

Protein

51.1 g

Fat

611

kcal

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

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Ingredients 2 servings

• Salad:
• 350 g beetroot (12.4 oz)
• ¹/₂ small red onion (30 g/ 1.1 oz)
• 1 tsp apple cider vinegar
• 1 tbsp extra virgin olive oil (15 ml)
• pinch sea salt or pink Himalayan salt
• 100 g greens such as watercress and baby leaf (3.5 oz)
• 60 g goat's cheese (2.1 oz)
• 40 g walnuts (1.4 oz)
• 1 medium avocado (150 g/ 5.3 oz)
• 50 g sugar snap peas (1.8 oz)
• 1 tbsp fresh parsley
• Dressing:
• 2 tbsp extra virgin olive oil (30 ml)
• 1 tbsp lemon juice (15 ml)
• 1 tsp coconut aminos
• pinch of salt and pepper

Instructions

1. Preheat the oven to 180 °C/ 355 °F (fan assisted). Peel the beetroot and onion and chop into wedges. Place on a baking tray, toss with olive oil, apple cider vinegar and salt and roast in the oven for 25 minutes until soft.

2. Slice the avocado and sugar snap peas lengthways. Toss the avocado in a touch of lemon juice to prevent browning.

3. Mix the dressing together in a small bowl.

4. Place the watercress, walnuts, avocado and sugar snap peas in a large bowl and toss with the dressing.

5. Plate and top with goats cheese, roasted beetroot, onion and parsley.

Nutrition per serving

Carbs 12%Protein 10%Fat 78% of calories

Net carbs

18 g

Total carbs

30.8 g

Fiber

12.8 g

Sugars

15.3 g

Protein

14.5 g

Fat

51.1 g

Saturated fat

10 g

Calories

611 kcal

Sodium

379 mg · 16.5% RDA

Magnesium

113 mg · 28.2% RDA

Potassium

1,242 mg · 62.1% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Beetroot, fresh	11.8 g	2.8 g	0.3 g	75
Onion, red, fresh	1 g	0.2 g	0 g	6
Apple cider vinegar	0 g	0 g	0 g	1
Olive oil, extra virgin	0 g	0 g	6.8 g	60
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Lettuce, mixed leaf salad	0.6 g	0.7 g	0.1 g	7
Goat cheese, fresh (soft)	0 g	5.6 g	6.3 g	79
Walnuts, nuts	1.4 g	3 g	13 g	131
Avocado, fresh	1.4 g	1.5 g	11 g	120
Peas, sugar snap, fresh	1.3 g	0.7 g	0.1 g	11
Parsley, fresh (spices)	0.1 g	0.1 g	0 g	1
Olive oil, extra virgin	0 g	0 g	13.5 g	119
Lemon juice, fresh	0.4 g	0 g	0 g	1
Coconut aminos (substitute to soy sauce)	0.2 g	0 g	0 g	1
Pepper, black, spices	0 g	0 g	0 g	0
Total	18 g	14.5 g	51.1 g	611

• Gluten free
• Egg free
• Nightshade free
• Pork free
• Fish free
• Shellfish free
• Pescatarian
• Vegetarian