Goats Cheese, Beetroot and Spinach Salad (LC)

Ingredients

• 1 tbsp extra virgin olive oil

• 1 tbsp balsamic vinegar

• ½ tsp mustard

• 1 tsp honey

• 20g baby spinach leaves (or a bowl)

• 1 large beetroot

• ½ small red onion

• 30g goat’s cheese

• 1 tbsp pine nuts

Instructions:

1. Mix olive oil, vinegar, mustard and honey together until fully combined.

2. Add pine nuts to a frying pan and toast (turn frequently and keep watching as they burn quick)

3. Set aside once toasted

4. Place spinach in a bowl with the cooked beetroot, diced red onion, diced goat’s cheese and toasted pine nuts

5. Drizzle with the dressing

Top Tip

Add your choice of protein from the protein swap list (any meat, fish or vegetarian protein).

Lunch

Serves: 1

Low Carb