Roasted Beet and Carrot Salad with Goat Cheese

Name: Roasted Beet and Carrot Salad with Goat Cheese
Prep time: 55 min
Cook time: 45 min
Yield: 4
Cuisine: Internacional
Ingredients: 2 beets, with skin; 3 carrots, small, skin on, the smallest possible, if you can use organic; 1/4 cups Nutrioli® Vegetable Oil; sea salt; 5 sprigs thyme; 1 tablespoon sea salt, for the vinaigrette; 1 teaspoon raw sugar, for the vinaigrette; 1 1/2 tablespoons apple cider vinegar, for the vinaigrette; 1 clove garlic, sliced very thinly, for the vinaigrette; 1 teaspoon oregano, fresh and finely chopped, for the vinaigrette; 1 teaspoon thyme, fresh and finely chopped, for the vinaigrette; 1 teaspoon rosemary, fresh and finely chopped, for the vinaigrette; 1 teaspoon basil, fresh and in pieces, for the vinaigrette; 1/2 cups Oli de Nutrioli® extra virgin olive oil; 1/2 cups goat cheese, in pieces; 2 cups arugula; 2 cups spinach; 1/2 cups walnuts, candied

Nutrioli

This salad is an ideal combination of fiber, healthy fats, herbs, vitamins, and minerals. A combination of cooked and caramelized vegetables with their natural sugars, where their textures blend with the herbs and creaminess is added with the vinaigrette; a healthy explosion of flavors.

Reviewed by Editorial Team of Kiwilimón

Published: 29-01-2021

Preparation

10 mins

45 mins

Low

Place the beets and carrots separated on two baking trays; gently drizzle Nutrioli® vegetable oil over the vegetables, distribute sea salt and thyme sprigs; cover with aluminum foil and bake the beets at 200 °C for 45 minutes and the carrots for 25-30 minutes; to know when they are ready, insert a knife, and it should go in easily. Remove the trays from the oven and let cool at room temperature for 15 minutes. Peel the beets, cut into medium wedges, and set aside; cut the carrot into medium slices and set aside. For the vinaigrette, in a bowl mix the sea salt, brown sugar, apple cider vinegar, garlic, oregano, thyme, rosemary, and basil using a whisk; in a thin stream, pour Nutrioli® extra virgin olive oil and whisk vigorously until fully incorporated. Arrange the herbs (spinach and arugula), distribute the beets and carrot; drizzle with vinaigrette to taste and decorate with goat cheese and candied walnuts, set the vinaigrette aside in case you want to add more.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

401.5

kcal

20.08%

Carbohydrate, by difference

12.7

4.23%

Protein

3.5

Total lipid (fat)

38.3

58.92%

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100

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Provided by

Presentation

Arrange the herbs (spinach and arugula), distribute the beets and carrot; drizzle with vinaigrette to taste and decorate with goat cheese and candied walnuts, set the vinaigrette aside in case you want to add more.

Roasted Beet and Carrot Salad with Goat Cheese

Ingredients

Preparation

Nutritional information

Presentation

Tips

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