Appetizer:
Roasted Beetroot and Goat Cheese Salad

Preparation time: 15 minutes

Cooking time: 45-60 minutes (for roasting the beetroots)

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Ingredients:

• 2 medium-sized beetroots

• 2 cups mixed salad greens (spinach, arugula, and lettuce)

• 2 ounces goat cheese

• 1/4 cup walnuts, chopped

• 2 tablespoons balsamic vinegar

• 1 tablespoon extra-virgin olive oil

• Salt and pepper to taste

 

Preparation:

1. Preheat the oven to 400°F (200°C).

2. Wash the beetroots thoroughly, remove the tops, and wrap each beetroot individually in aluminum foil.

3. Place the wrapped beetroots on a baking sheet and roast them in the preheated oven for about 45-60 minutes or until they are tender when pierced with a fork.

4. Once the beetroots are cooked, remove them from the oven, let them cool, and then peel off the skin. Slice the beetroots into thin rounds.

5. In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper to make the dressing.

6. Arrange the mixed salad greens on a serving platter.

7. Place the roasted beetroot slices on top of the greens.

8. Crumble the goat cheese over the beetroots and sprinkle the chopped walnuts.

9. Drizzle the dressing over the salad just before serving.

10. Serve the salad immediately as an appetizer.

 

Nutrition Facts: The nutritional information provided below is an approximate estimation per serving.

 

Calories: 180 Total Fat: 12g

• Saturated Fat: 3g

• Trans Fat: 0g Cholesterol: 8mg Sodium: 140mg Total Carbohydrate: 13g

• Dietary Fiber: 3g

• Sugars: 8g Protein: 7g

 

Please note that the nutritional information may vary depending on the specific brands or quantities of ingredients used.