Goat’s Cheese and Beetroot Salad
Why this recipe works
- Balanced textures: Tender roasted beetroot, crisp rocket, creamy goat’s cheese and toasted walnuts create contrast without making the salad feel heavy.
- Sharp dressing: Dijon mustard and red wine vinegar bring enough acidity to balance the sweetness of the beetroot and the richness of the cheese.
- Flexible serving: It works as a light lunch, a starter or a side dish, especially with bread or simple grilled mains.
Get the most out of this recipe
Timing notes
- Serve while slightly warm: The beetroot is best dressed while warm, then served before the rocket wilts too much.
- Let the beetroot settle: A short cooling time keeps the salad warm rather than hot, so the leaves stay fresher and the cheese does not soften too quickly.
Ingredient notes
- Choose smaller beetroot: Small to medium beetroot roast more evenly and give neat wedges that hold their shape in the salad.
- Use a good soft goat’s cheese: A creamy, tangy goat’s cheese gives the salad its distinctive richness and balances the sharp vinaigrette.
- Toast the walnuts: Toasting brings out the nuts’ aroma and makes their crunch more pronounced against the soft beetroot.
Make-ahead tips
- Keep the components separate: Roast and dress the beetroot ahead, but store it separately from the rocket, walnuts and goat’s cheese for the best texture.
- Assemble just before serving: Add the rocket and walnuts at the last moment, then crumble over the goat’s cheese so the leaves stay fresh.
Serving ideas
- Serve with bread: Crusty bread works well with the warm beetroot and tangy dressing, making the salad more substantial.
- Wine pairing: A crisp Sauvignon Blanc or dry rosé suits the goat’s cheese, vinegar dressing and peppery rocket.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Trim and scrub the beetroot, then cut into bite-sized wedges.
- Toss the beetroot on a baking tray with 1 tbsp of the olive oil, the salt, and a pinch of the pepper. Roast for 35 to 40 minutes, turning once, until tender when pierced with a knife.
- Meanwhile, toast the walnuts in a dry frying pan over a medium heat for 3 to 5 minutes, shaking often, until fragrant. Tip onto a plate to cool.
- In a mixing bowl, whisk the Dijon mustard with the red wine vinegar, then whisk in the remaining olive oil. Season with the remaining pepper.
- Let the beetroot cool for 5 minutes so it is warm rather than piping hot, then toss with the dressing. Add the rocket and walnuts and toss gently.
- Divide between plates and crumble the goat cheese over the top. Serve straight away while the beetroot is still slightly warm.
Recipe notes
Tips
- For the best texture, roast the beetroot until a knife slides in easily, but the pieces still hold their shape.
- If serving with bread, dress the beetroot while warm so it absorbs flavour, then add the rocket just before serving to keep it perky.
Substitutions
- Replace red wine vinegar with white wine vinegar for a slightly lighter, cleaner acidity.
- Replace walnuts with almonds for a milder, sweeter crunch.
Storage
- Refrigerate up to 2 days
- Store the dressed beetroot separately from the rocket and goat cheese if possible. If already assembled, refrigerate in an airtight container and add a fresh handful of rocket before serving; the leaves will soften over time.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 2 servings
- Total time: 55min (15min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Milk Mustard Tree nuts Walnuts
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Kisir (Turkish Bulgur Salad)
Turkish bulgur salad with lemon, herbs and pomegranate molasses
Fattoush Bowl with Pitta Chips and Sumac
Fattoush bowl with pitta chips and lemon sumac dressing
Ensalada Murciana (Tomato, Tuna and Olive Salad)
Spanish tomato salad with tuna, olives and sliced egg
Lentil Salad with Dijon Dressing (Salade de Lentilles)
Green lentil salad with Dijon dressing, shallots and parsley
Caprese Salad (Tomato, Mozzarella and Basil Salad)
Tomato, mozzarella and basil salad with olive oil
Insalata di Farro con Verdure (Italian Farro Salad with Roasted Vegetables)
Farro salad with roasted courgette, tomatoes and red onion
Chicken Biryani Lunch Bowl
Chicken biryani bowl layered with basmati rice and onions
Ochazuke (Tea-Poured Rice)
Steamed rice with salmon and nori, topped with green tea
Latin-Style Chicken Rice Bowl with Black Beans and Avocado
Chicken rice bowl with black beans, avocado and lime
Greek Lentil Grain Bowl
Lentil and bulgur bowl with lemon dressing and feta
Bocadillo de Jamón Serrano (Spanish Ham Baguette Sandwich)
Spanish baguette sandwich with jamón serrano and grated tomato
Classic Ahi Tuna Poke Bowl
Ahi tuna poke over sushi rice with avocado and cucumber.
Roasted Beetroot and Goat’s Cheese Salad
Roasted beetroot salad with goat's cheese and rocket
Warm Goat’s Cheese Salad with Dijon Vinaigrette
Green salad topped with warm goat’s cheese and toasted baguette
Salade de Chèvre Chaud (Warm Goat’s Cheese Salad)
Leafy salad with warm goat’s cheese on toasted baguette
Endive, Walnut and Roquefort Salad
Crisp endive salad with walnuts, Roquefort and vinaigrette
Pieczone Buraki z Fetą (Roasted Beetroot with Feta and Walnuts)
Roasted beetroot with feta, walnuts and horseradish dressing
Salade de Lentilles du Puy (French Lentil Salad with Mustard Dressing)
Warm French lentil salad with mustard dressing, shallot and parsley
You might also like
Phở Tái (Vietnamese Beef Pho with Raw Beef)
Vietnamese beef pho with rice noodles, herbs and chilli
Vietnamese-Style Jackfruit Milkshake
Jackfruit milkshake with condensed milk, vanilla and ice
Milanesa (Breaded Beef Cutlet)
Crisp fried breaded beef cutlets served with lemon
Revithada (Greek Slow Cooked Chickpea Stew with Tomato and Lemon)
Slow cooked Greek chickpea stew with tomato and lemon
Tarte Flambée with Smoked Salmon and Crème Fraîche
Crisp tarte flambée with smoked salmon, red onion and dill
Imam Baildi (Greek Stuffed Aubergines with Tomato and Onion)
Baked aubergines stuffed with tomato, onion and garlic
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
Pyrex Glass Mixing Bowls with Lids
- Microwave safe
- BPA-free lids
- Glass is heavier
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
