One of my staple choices for salad options. Beetroot is fantastic for the liver and is warming for the blood. The combined effect of goat’s cheese and walnuts provides us with nutrient-rich protein which can sustain energy levels as well as staving off hunger. Hearty yet light at the same time, if that is even possible?!
2 tbsp lemon juice
1/3 cup extra virgin olive oil
2 firmly packed cups baby spinach leaves
1/2 cup firmly packed cup flat-leaf parsley leaves, roughly chopped
1 whole beetroot, roasted and diced
1/2 cup soft goat’s cheese, crumbled
3/4 cup toasted walnuts
- Wrap whole beetroot (including skin) in foil and roast in oven for approximately 2 hours until soft. Remove from oven and allow to cool. Once cool, beetroot skin will be easy to peel and chop.
- Whisk the lemon juice and olive oil together in a small bowl. Season to taste with sea salt and freshly ground black pepper.
- Place the spinach leaves and chopped parsley in a large bowl. Add half the dressing to the spinach mixture and toss well. Add beetroot, goat’s cheese and toasted walnuts and drizzle remaining dressing over salad.