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

Suggested Meals

Sesame Ginger

Salmon

Gluten Free

Pumpkin Pancakes

Thai Red

Curry Ribs

Tofu

Penne Chilli

Garlic

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%
Load More

By Innit Culinary Team