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Goats Cheese & Beetroot Salad


A perfect salad for summer dining!

Preparation time: 10 minutes

Cooking time: 30 minutes


Serves: 4 people

  • 60 ml Balsamic Vinegar
  • 6 - Cherry Tomatoes
  • 1 - Red Onion
    finely sliced
  • 4 - SuperValu Beetroot
    washed & halved
  • 125 ml SuperValu Chilled With Bits Orange Juice 1ltr
    freshly squeezed
  • 300 g SuperValu Crispy Mixed Salad Bag
  • 70 g SuperValu Goats Cheese
  • 3 tbsp SuperValu Honey
  • 125 ml SuperValu Olive Oil
  • 3 tbsp SuperValu Pine Nuts


  1. Place the beetroot in a saucepan of boiling water; ensure that every part of the beetroot is full submerged in water. Allow to boil for 20 -30 minutes until the beetroot is tender.
  2. When the beetroot has cooled, thinly slice and set aside.
  3. Place the pine nuts into a frying pan over a low heat and toast them, adding the honey as they begin to brown. Ensure that all nuts are coated in the honey & set aside to cool.
  4. To make the dressing. Combine the balsamic vinegar, juice & olive oil in a bowl, season with pepper.
  5. In a large salad bowl, combine the salad leaves, onion & tomatoes.
  6. To assemble, place a generous helping of the salad mix into a serving bowl, place the sliced beetroot on top and crumble on the goat’s cheese. Scattered the pine nuts on top for some extra crunch and drizzle on the salad dressing.

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