Beetroot, goat cheese and broccoli

Goat cheese fan? This is a great combination. Otherwise you should skip this one.

4
Blocks
 
Gluten free
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Ingredients

  • 3P123 grams of soft goat cheese (with honey)
  • 1C122 grams of cooked beetroot
  • 1C223 grams of broccoli
  • 1C15 grams of quinoa
  • 2F4 grams of walnuts
  • 1F2 grams of walnut oil
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How to cook

  • Warm the beetroot in the oven at 200 degrees for about 15 minutes.
  • Cook the broccoli stick a fork into the broccoli to see if it's cooked (soft).
  • Cook the quinoa as said on the package.
  • Use a fork (or your hands) to crumble the goat cheese and chop the walnuts.
  • Add some parsley, a bit of ginger and chopped walnuts.
  • Mix the cooked broccoli, quinoa with a bit of salt and pepper and the walnut oil.
  • Put it on a plate, put the beetroot next to it and add the goat cheese on top of the beets.
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Tips

  • I don't eat this too often since it's a bit higher in fats because the goat cheese contains lots of fat.
  • Another way to serve this is to chop the beetroot into pieces and mix everything together like a salad.
  • Also a nice way to make lunch for the next day; it also tastes great cold!