Beetroot and Goats Cheese Salad
Recipe by Michelle Harris
Course: Main Meal
Difficulty: Easy
Servings:
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Description
This is such a surprisingly delicious salads. This can be made ahead and keeps for 3 days in the fridge. Perfect for special gatherings – a beautiful addition to the Christmas tale, in fact it was out ours last year!
It also works wonderfully for mid-week lunches! Meal-prep this delicious salad ahead, and it will keep 3-4 days in the fridge. A nice treat for yourself!
I initially made this salad as we had a heap of fresh beetroots in our garden.
Ingredients
- 1 1/2 lbs red and/or golden beets, cooked, peeled and diced (I like mine roasted in the oven)
- 1/3 cup red onion, very finely chopped
- 1 garlic clove, finely minced, use a garlic press
- ½ cup cooked quinoa (optional)
- 4 tablespoons olive oil
- 2 tablespoons Apple cider vinegar
- 1 orange (2 tablespoons zest and 4 tablespoons juice)
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon pepper
- 1 cup cilantro, chopped, tender stems OK ( or sub some mint, Italian parsley, basil) I like a mix, add more to make it more leafy
- 1/2 –1 cup pistachios
- 1 cup goats cheese or feta cheese, cut into cubes (optional, but brings it together)
- Optional Garnish: For a festive twist you could top with pomegranate seed!
Notes
Serve in a bowl and garnish with cilantro.