High Protein Roasted Beetroot Salad with Goat Cheese and Walnuts

Elevate your salad game with this High Protein Roasted Beetroot Salad with Goat Cheese and Walnuts, a vibrant and nutrient-packed dish perfect for lunch or dinner. Tender oven-roasted beetroot wedges pair beautifully with fluffy quinoa, fresh baby spinach, and tangy crumbled goat cheese, creating a harmonious blend of flavors and textures. Toasty walnuts add a satisfying crunch, while a drizzle of honey-balsamic dressing ties it all together with a touch of sweetness. This protein-rich salad is not only wholesome and filling but also a visual feast for the table, making it a great choice for entertaining or meal prepping. Ideal for vegetarians or anyone seeking a healthy, balanced meal, this salad is a delicious way to get your fill of plant-based protein and leafy greens.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 4 whole medium-sized beetroots
• 3 tablespoons extra virgin olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 1 cup quinoa
• 2 cups water
• 4 cups baby spinach leaves
• 4 ounces goat cheese
• 0.5 cup walnuts
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon fresh lemon juice

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Wash and peel the beetroots, then cut them into small wedges.

Step 3

Place the beetroot wedges on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and black pepper.

Step 4

Roast the beetroots in the preheated oven for 35-40 minutes, or until tender, stirring halfway through the cooking time.

Step 5

While the beetroots are roasting, rinse the quinoa under cold water using a fine mesh sieve.

Step 6

In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat.

Step 7

Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the water is absorbed.

Step 8

Remove the saucepan from heat and let the quinoa sit, covered, for 5 minutes before fluffing it with a fork.

Step 9

In a large bowl, combine the cooked quinoa, roasted beetroots, and baby spinach leaves.

Step 10

In a small bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, honey, and lemon juice to prepare the dressing.

Step 11

Drizzle the dressing over the salad mixture and toss gently to coat.

Step 12

Crumble the goat cheese over the salad and sprinkle with walnuts before serving.

Step 13

Divide the salad into serving bowls and enjoy your high-protein roasted beetroot salad!

Nutrition Facts

Serving size	(1579.0g)

Amount per serving	% Daily Value*
Calories	2086.2

Total Fat 128.5g	0%
Saturated Fat 33.6g	0%
Polyunsaturated Fat 28.3g
Cholesterol 89.1mg	0%
Sodium 3405.4mg	0%
Total Carbohydrate 177.8g	0%
Dietary Fiber 21.3g	0%
Total Sugars 61.4g
Protein 68.7g	0%

Vitamin D 0IU	0%
Calcium 454.5mg	0%
Iron 16.5mg	0%
Potassium 2763.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.0%

Protein: 12.8%

Carbs: 33.2%