Beetroot, Goats Cheese & Mint Salad
Macros per serve
Carbs: 6.5
Protein: 4.1
Fat: 3.6
Ingredients
1 serving- 62.6g Beetroot
- 16.25g Goats Cheese
- 2.5g Peppermint
Method
- Boil beetroots in a pot on the stove ensuring the water is covering them for 30 - 60 minutes, depending on size.
- Then remove, pour cold water on them and remove skin by rubbing with your fingers.
- Cut into squares. When cooled, but still slightly warm, crumble the goat's cheese over and refrigerate for 30 minutes.
- Add chopped mint and return to fridge until you are ready to serve.
- Serve as a side salad.
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