Beetroot, Baby Spinach & Goat's Cheese Salad

Looking for that perfect side? This salad recipe with contrasting flavours is just what you’re looking for.

Looking for that perfect side? This salad recipe with contrasting flavours is just what you’re looking for.

Serves 2

Total Time 7 mins

Ingredients

Lemon juice	2 tbsp
Extra virgin olive oil	80ml
Dijon mustard	1 tsp
Baby spinach leaves	70g
Parsley leaves, chopped	½ cup
Baby beetroot, drained quartered	450g
Soft goat’s cheese, crumbled	100g
Toasted walnuts	75g

Cooking Method

Step 01	Whisk lemon juice, olive oil and Dijon mustard in a bowl. Season to taste with sea salt and black pepper.
Step 02	Place salad leaves and chopped parsley in a large bowl, reserving about 2 tablespoons of parsley to garnish. Add half the dressing to spinach mixture and toss well.
Step 03	Divide among 4 serving plates and scatter the beetroot, goat’s cheese and toasted walnuts.
Step 04	Garnish the salad with remaining parsley.
Step 05	Drizzle with the remaining dressing and serve.