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Beetroot salad, goat cheese and honey vinaigrette

By Stavri Kaourani

Preparation time: 10 minutes

Cooking time: 10 minutes

Difficulty: 1/10

Serves: 4


  • 500 g boiled beets or packaged pre-cooked
  • 2 cups baby spinach leaves
  • 1/4 cup pine nuts
  • 100-150g soft goat cheese
  • 1/4 cup fresh mint leaves
For the vinaigrette:
  • 2 tbsp honey
  • 1.5 tbsp Dijon mustard
  • 3 tbsp red wine vinegar
  • 4 tbsp olive oil
  • Salt
  • Pepper

Cooking Method

1. Roast the pine nuts for 2-3 minutes in the oven or in a non-stick pan

2. Make the vinaigrette by mixing all the ingredients well, until they become a thick sauce.

3. Cut the beets into thin slices and make the salad, adding the spinach, cheese, and pine nuts.

4. Garnish with mint leaves and vinaigrette.


Nutritional information:
Per 100gr
Calories: 144kcal
Fat: 9.8g
Saturated fats: 2.3 g
Carbohydrates: 10.9g
Fiber: 1.5gr
Sugars: 9 gr
Protein: 3.6g