| Nutrient | Per 100g | Per Serving | % GDA | Traffic Lights |
| Energy (kcal) | 171 | 395 | 20 | N/A |
| Fat (g) | 13 | 30.1 | 43 | High |
| Sat Fat (g) | 4.8 | 11.1 | 56 | High |
| Sugar (g) | 4.9 | 11.3 | 13 | Low |
| Salt (g) | 0.46 | 1.07 | 18 | Med |
Serves: 4
Preparation time: 10 minutes
Cooking time: 20-25 minutes
- 2 x 250g pack of cooked beetroot cut into wedges
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 lemon
- 1 bag Watercress, Rocket & Spinach salad, approx. 100g (140g)
- 50g walnut pieces, toasted
- 2 x 100g packs Goat’s cheese, halved
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Preheat the oven to 200oC, gas mark 6. Place the beetroot on a baking tray and toss in 1 tbsp each oil and vinegar, season and roast for 15 – 20 minutes until heated through.
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Whisk the lemon juice with the remaining oil, vinegar and season. Toss the Watercress, Rocket and Spinach salad with the beetroot and walnuts in the dressing.
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Place the cheese, cut side up under a preheated grill for 3-4 minutes until golden and place on top of the salad to serve.
