This is as simple as it gets! Try this recipe with a grill, BBQ or roast... It's so good and so easy!
Sometimes I think we can all feel bored with our weekly cooking, the daily thinking about what we can cook for dinner tonight that is really both yum AND healthy.
Well here's a fresh new recipe for your 2023! More of a side actually, but who doesn't love a good side?
The combination of the sweet earthiness in the beetroot and the salty creaminess of the goats cheese are a match made in heaven! I am a believer in keeping it simple and allowing just a couple of ingredients to shine.
Are beets good for us? Yes! Beets are unique for their cardiovascular and heart health benefits. Due to a combination of compounds found in beets, they are able to enhance blood flow, improve the health of arteries, support lower homocysteine levels and reduce bad cholesterol.
I think we could all do with a little reset in our circulation, and beets can help with this. The natural sugars in freshly cooked beets are nothing to be worried about either, unlike the tinned beetroot loaded with sugar in the juice.
So try this little salad tonight or tomorrow night... when you get your hands on some fresh beetroots at the shop (or half your luck if you're growing them in your veg garden!!)
Feel free to post a quick pic of your recipe creation in the comments below, I'd love to see how you do it...
Ingredients
2 medium beetroots
100 g baby spinach
150 g goats cheese, crumbled
¼ cup pecans, lightly toasted (or raw pistachios)
5 tbsp extra virgin olive oil
½ tsp dijon mustard
2 tbsp balsamic vinegar
½ tsp sea salt
METHOD
Preheat the oven to 180 degrees (C).
Rinse the beetroot in cold water then wrap in foil. Place on a baking tray and roast for 1 hour or until you can poke a knife into it and the beetroot is tender. Once cooked, take out of the oven and cool for 15 minutes.
Wearing gloves, peel and discard skin from beetroot then cut beetroot into 2 cm pieces.
Combine spinach, pecans and beetroot in a bowl, and toss well until combined.
Place balsamic vinegar, oil and mustard in a mixing bowl and whisk till emulsified then season with sea salt.
Add this to the beetroot mixture along with the goat's cheese and gently toss until just combined.
Enjoy!
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