How To Make Beetroot & Mango Salad with Soft Goat’s Cheese
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 medium-sized beetroots, roasted and diced
- 1 ripe mango, peeled and diced
- 100g soft goat’s cheese, crumbled
- 2 cups mixed salad greens
- 1/4 cup chopped fresh mint leaves
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup chopped walnuts
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper, to taste
Instructions
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Preheat the oven to 200°C (400°F). Wrap each beetroot in aluminum foil and place them on a baking sheet. Roast in the oven for about 30 minutes or until tender. Allow them to cool, then peel and dice them.
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In a large salad bowl, combine the diced beetroot, diced mango, crumbled goat’s cheese, salad greens, mint leaves, cilantro leaves, and walnuts.
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In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine.
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Serve the salad immediately and enjoy!
Nutrition
- Calories : 198kcal
- Total Fat : 12g
- Saturated Fat : 3g
- Cholesterol : 10mg
- Sodium : 144mg
- Total Carbohydrates : 20g
- Dietary Fiber : 4g
- Sugar : 15g
- Protein : 6g
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