Beetroot and Goat Cheese Salad
A vibrant and earthy salad featuring roasted or boiled beetroot paired with creamy, tangy goat cheese, often served on a bed of mixed greens. It typically includes ingredients like walnuts or pecans, a vinaigrette dressing, and sometimes fresh herbs like dill or mint. This dish has roots in European cuisine, particularly popular in France and modern American farm-to-table cooking.
🍽️ Nutrition at a glance
This salad is moderate in fat, primarily from the goat cheese and nuts, and provides a good balance of protein and fiber. It's rich in key nutrients like folate, manganese, and potassium from the beets, with a rough calorie estimate of 250-350 per serving.
Nutrition breakdown
| Calories | 310 kcal |
| Protein | 12 g |
| Carbs | 20 g |
| Fat | 22 g |
| Fiber | 5 g |
| Sugar | 14 g |
| Sodium | 380 mg |
| Potassium | 450 mg |
| Folate | 120 mcg |
| Manganese | 0.6 mg |
| Vitamin K | 45 mcg |
| Calcium | 150 mg |
| Iron | 2.5 mg |
| Vitamin C | 8 mg |
| Magnesium | 40 mg |
Per 1.5 cups (approximately 280 g) · estimated, varies by recipe
💡 What's interesting
The pairing of sweet, earthy beets with tangy, creamy goat cheese creates a classic sweet-savory contrast that's highly prized in culinary traditions. Nutritionally, beets are known for their high nitrate content, which can support blood flow and athletic performance.
