Ingredients

4 Servings

Produce

  • Yellow Beetroot 910 g

  • Parsley 3 Tbsp

Pantry

  • Extra Virgin Olive Oil 60 ml

  • Balsamic Vinegar 1 1/2 Tbsp

  • Black Pepper 1 pinch

Dairy & Eggs

  • Goat's Cheese 55 g

Baking Products

  • Wheat Flatbread Crisps 8

Spices

  • Salt 1 tsp

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 350 kcal  
Total Fat 21 g 26%
Total Saturated Fat 4.5 g 22%
Unsaturated Fat 16 g  
Cholesterol 5 mg 2%
Sodium 1050 mg 45%
Total Carbohydrate 34 g 12%
Fiber Total Dietary 5 g 19%
Sugars Total 12 g  
Protein 10 g 19%
Vitamin C 11 mg 10%
Calcium Ca 67 mg 6%
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By Innit Culinary Team