Swiss Beetroot and Goat Cheese Salad (Soy-Free)
A vibrant and colorful salad with roasted beetroots, creamy goat cheese, walnuts, and a soy-free balsamic vinaigrette.
Ingredients
- 4 Beetroots, medium
- about 113 g Goat cheese, crumbled
- about 170 g Mixed greens
- 1/2 cup Walnuts, toasted
- 3 tbsp Olive oil
- 2 tbsp Balsamic vinegar
- 1 tsp Dijon mustard (soy-free)
- 1 tsp Honey
- to taste Salt and pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 205°C (200°C).
- 2Wrap beetroots in foil and roast for 30-40 minutes, or until tender. Let cool slightly, then peel and slice.
- 3In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
- 4In a large bowl, combine mixed greens, sliced beetroots, and crumbled goat cheese.
- 5Drizzle the vinaigrette over the salad and toss gently.
- 6Sprinkle with toasted walnuts and serve immediately.
Substitutions
Regular Dijon Mustard → Soy-Free Dijon Mustard(avoids Soy)
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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