Beetroot & Caramelised Walnut Salad

Gluten free, low fat, high fibre and fresh for a light and bright meal.

Beetroot is rich in fibre and glutamine (an amino acid), both favourable for the health of the digestive tract. Effects may assist in preventing constipation and help to lower cholesterol levels. Beetroot fibre has also been shown to increase the level of antioxidant enzymes in the body, as well as increase the number of white blood cells, which are responsible for detecting and eliminating abnormal cells.  Beet greens are actually high in iron (as is the spinach) and have a higher nutritional value overall than the beetroot itself. So if possible, include the greens in the salad too to increase the iron content of the dish.

Serves 4


Preparation: 20 minutes
Cooking: 45 minutes

Preheat oven to 200 degrees. Prick beetroot with a fork and place on a baking tray. Bake 45 minutes, or until tender. Set aside to cool, then peel and quarter.

Meanwhile, line a baking tray and brush a wire rack with oil. Place the rack over the tray.

Place sugar in a non-stick frying pan over medium heat. Cook tilting pan occasionally until the sugar dissolves. Stir in walnuts to coat. Pour onto rack and separate walnuts. Sprinkle with salt and set aside to set.

Combine spinach and beetroot in a serving bowl. Top with goats cheese and walnuts.

Combine olive oil and vinegar in a jug and drizzle over to serve.

Nutrition Information (per serve)

Energy: 2031kJ
Carbohydrates: 48g
Protein: 9.3g
Fat: 4.6g
Fibre: 6g
Salt: 398mg


  • 6 beetroot trimmed
  • 2/3 cups caster sugar
  • ½ cup walnut halves
  • ½ tsp salt flakes
  • 3 cups baby spinach, washed
  • 80g goats cheese, crumbed
  • ¼ cup olive oil
  • 1 tbsp red wine vinegar


Sourced: Adapted from Gluten Free Recipe Book, p14.

Related Projects