Ingredients

4 Servings

Produce

  • Yellow Beetroot 910 g

  • Parsley 3 Tbsp

Spices

  • Salt 1 tsp

  • Black Pepper 1 pinch

Dairy & Eggs

  • Goat's Cheese 55 g

Pantry

  • Extra Virgin Olive Oil 60 ml

Canned/Bottled Goods

  • Balsamic Vinegar 1 1/2 Tbsp

Baking Products

  • Wheat Flatbread Crisps 8

Preparation

  1. Boil Beetroots

    In a medium pot, bring salted water to a boil. Add in whole beetroots and boil for 40 minutes. Once cooked and cooled, peel & cut beets into wedges.

    • 910 g Yellow Beetroot
  2. Salad Assembly

    Add balsamic vinegar and olive oil to a small bowl and mix to combine. Season beets with salt and pepper. Spoon vinaigrette over beets and toss gently to coat.

    • 1 tsp Salt
    • 60 ml Extra Virgin Olive Oil
    • 1 1/2 Tbsp Balsamic Vinegar
    • 1 pinch Black Pepper
  3. Taste

    Plate in a bowl or on a platter. Top with goat's cheese & parsley leaves. Serve with flat bread.

    • 55 g Goat's Cheese
    • 8 Wheat Flatbread Crisps
    • 3 Tbsp, stems removed Parsley

Nutrition

  Amount per
serving
Daily value percentage
Calories 450 kcal  
Total Fat 22 g 28%
Total Saturated Fat 5 g 25%
Unsaturated Fat 17 g  
Cholesterol 5 mg 2%
Sodium 1240 mg 50%
Total Carbohydrate 52 g 19%
Fiber Total Dietary 6 g 22%
Sugars Total 14 g  
Protein 9 g 18%
Vitamin C 11 mg 10%
Calcium Ca 50 mg 4%
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By Innit Culinary Team