Salade de Betteraves et Noix (Roasted Beetroot and Walnut Salad)
Why this recipe works
- Better flavour absorption: Tossing the beetroot with vinaigrette while still warm helps the acidity season the slices more deeply.
- Balanced textures: Soft roasted beetroot, crunchy walnuts, and creamy goat’s cheese give the salad clear contrast without adding complexity.
- Bright but not sharp: Red wine vinegar cuts through the sweetness of the beetroot and richness of the cheese, keeping the salad fresh.
Get the most out of this recipe
Timing notes
- Peel while warm: Let the beetroot cool just enough to handle, then peel; leaving it too long can make the skins less willing to slip away.
- Best serving temperature: This salad is at its best slightly warm or at room temperature, when the vinaigrette tastes rounded and the cheese stays creamy.
Ingredient notes
- Choose similar-sized beetroot: Small to medium beetroot of a similar size roast more evenly and are easier to slice neatly for salad.
- Use suitable goat’s cheese: A soft, crumbly goat’s cheese gives the best creamy contrast; use pasteurised cheese when serving anyone who needs to avoid unpasteurised dairy.
- Adjust the vinegar: Red wine vinegar keeps the dressing sharp and classic; sherry vinegar gives a rounder, slightly sweeter finish.
Make-ahead tips
- Keep the cheese separate: Store the dressed beetroot separately from the goat’s cheese so the salad stays clean-looking and the cheese keeps its texture.
- Warm gently if needed: For a warm salad later, heat the beetroot gently at 160°C (320°F), then add the walnuts, parsley, and cheese just before serving.
- Good the next day: The dressed beetroot keeps well in the fridge and develops more flavour, but bring it closer to room temperature before serving.
Serving ideas
- Serve with simple mains: Pair with roast chicken, grilled fish, lentils, or a slice of crusty bread for a light but satisfying meal.
- Finish with freshness: Add the parsley at the end so it keeps its colour and gives the salad a clean herbal lift.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Scrub the beetroot well, then place on a baking tray and rub with 1 tbsp of the olive oil, plus a pinch of the salt and pepper. Roast for 55 to 65 minutes, until a knife slides in easily.
- While the beetroot roasts, whisk the remaining olive oil with the red wine vinegar, the remaining salt, and the remaining pepper in a mixing bowl. Roughly chop the walnuts and finely chop the parsley. Set aside.
- When the beetroot is tender, let it cool for 5 minutes, then peel while still warm. Slice into bite-sized wedges and add to the bowl with the vinaigrette, tossing gently to coat. Fold in the walnuts and most of the parsley.
- Divide the salad between plates and crumble over the goat cheese. Finish with the remaining parsley and serve slightly warm or at room temperature. Taste and adjust with a little more salt and pepper if needed.
Recipe notes
Tips
- For less mess, peel the warm beetroot under a gentle stream of cold water, then pat dry before slicing.
- If serving at room temperature, toss the beetroot with the vinaigrette while warm so it absorbs more flavour.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised goat cheese.
Substitutions
- Replace red wine vinegar with sherry vinegar for a rounder, slightly sweeter acidity.
- Replace goat cheese with feta cheese for a saltier finish.
- Replace walnuts with pecan nuts for a softer crunch.
Storage
- Refrigerate up to 3 days
- Store the beetroot salad and goat cheese separately in airtight containers. Toss again before serving; bring to room temperature for 15 minutes, or warm the beetroot gently in a 160°C (320°F) oven for 8 to 10 minutes, then add the cheese.
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Recipe overview
- Servings: 2 servings
- Total time: 1h 20min (15min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Milk Tree nuts Walnuts
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