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🥗 Goat Cheese Salad with Roasted Beetroot Spaghetti

376 kcal · 30 min · 4 servings

Ingredients

• 800 g beetroot bulbs
• 4 tbsp raspberry vinegar
• 4 tbsp olive oil
• 3 tsp honey
• salt
• pepper
• 4 sprigs thyme
• 200 g goat cheese log (4 slices)
• 60 g walnut kernels

Instructions

1. 1. Put on kitchen gloves or oil your hands to peel the beetroot bulbs.
2. 2. Use a spiralizer to turn the beets into long noodles.
3. 3. Cut the noodles occasionally so they do not become too long.
4. 4. Place the beetroot noodles into a bowl.
5. 5. Add raspberry vinegar, oil, one teaspoon of honey, salt, and pepper.
6. 6. Knead the ingredients well so that everything is thoroughly mixed.
7. 7. Let the salad marinate for about one hour so the flavors can infuse.
8. 8. Wash the thyme sprigs and pat them dry with a cloth.
9. 9. Place the goat cheese on a baking tray lined with baking paper.
10. 10. Spread the thyme over the cheese.
11. 11. Drizzle the cheese with a quarter teaspoon of honey each.
12. 12. Preheat the oven to 200 degrees (180 degrees with fan or gas mark 3).
13. 13. Bake the cheese for about 10 minutes until it is lightly browned.
14. 14. Chop the walnuts coarsely.
15. 15. Mix the walnuts with the marinated beetroot noodles.
16. 16. Season the salad again with salt and pepper to taste.
17. 17. Plate the salad on dishes.
18. 18. Place the baked goat cheese on top of the salad.
19. 19. Serve the dish immediately.

Nutrition per serving

• kcal: 376
• Protein: 10 g · Fett/Fat: 27 g · Carbs: 23 g