Roasted Honey-Balsamic Beetroot with Goat Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Honey-Balsamic Beetroot with Goat Cheese

YOUR SOLIN GENERATED RECIPE

Roasted Honey-Balsamic Beetroot with Goat Cheese

Enjoy a beautifully balanced dish featuring tender roasted beetroot paired with creamy goat cheese, hearty chickpeas and fluffy egg whites. Finished with a luscious honey-balsamic drizzle and a hint of olive oil, this recipe provides a satisfying blend of sweet, tangy, and savory flavors ideal for a nourishing dinner.

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NUTRITION

525kcal
Protein
31.8g
Fat
22.7g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

150g Beetroot

80g Goat Cheese

1/2 cup Chickpeas (cooked)

3 Egg Whites

1 tsp Honey

1 tbsp Balsamic Vinegar

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cut the beetroot into bite-sized wedges.

  • 2

    Toss the beetroot wedges lightly with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

  • 3

    While the beets are roasting, lightly whisk the egg whites and spray them into a non-stick pan or use a small pan with minimal oil, cooking over medium heat until just set. Remove and cut into small pieces.

  • 4

    In a small bowl, combine the honey and balsamic vinegar to create a simple dressing.

  • 5

    Once the beetroot is roasted, gently toss it with the cooked chickpeas and scrambled egg whites on a serving plate.

  • 6

    Crumble the goat cheese over the top and drizzle generously with the honey-balsamic dressing.

  • 7

    Finish with an extra pinch of salt and pepper if desired. Serve warm and enjoy your nutritious, flavor-packed meal.

Roasted Honey-Balsamic Beetroot with Goat Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Honey-Balsamic Beetroot with Goat Cheese

YOUR SOLIN GENERATED RECIPE

Roasted Honey-Balsamic Beetroot with Goat Cheese

Enjoy a beautifully balanced dish featuring tender roasted beetroot paired with creamy goat cheese, hearty chickpeas and fluffy egg whites. Finished with a luscious honey-balsamic drizzle and a hint of olive oil, this recipe provides a satisfying blend of sweet, tangy, and savory flavors ideal for a nourishing dinner.

NUTRITION

525kcal
Protein
31.8g
Fat
22.7g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

150g Beetroot

80g Goat Cheese

1/2 cup Chickpeas (cooked)

3 Egg Whites

1 tsp Honey

1 tbsp Balsamic Vinegar

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cut the beetroot into bite-sized wedges.

  • 2

    Toss the beetroot wedges lightly with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

  • 3

    While the beets are roasting, lightly whisk the egg whites and spray them into a non-stick pan or use a small pan with minimal oil, cooking over medium heat until just set. Remove and cut into small pieces.

  • 4

    In a small bowl, combine the honey and balsamic vinegar to create a simple dressing.

  • 5

    Once the beetroot is roasted, gently toss it with the cooked chickpeas and scrambled egg whites on a serving plate.

  • 6

    Crumble the goat cheese over the top and drizzle generously with the honey-balsamic dressing.

  • 7

    Finish with an extra pinch of salt and pepper if desired. Serve warm and enjoy your nutritious, flavor-packed meal.