Roasted Beetroot and Goat’s Cheese Salad
Why this recipe works
- Good texture contrast: Tender roasted beetroot, soft goat’s cheese, crisp rocket and crunchy walnuts keep each bite varied.
- Balanced dressing: Balsamic vinegar lifts the sweetness of the beetroot, while olive oil rounds out the sharpness.
- Flexible serving: The salad can be served warm or at room temperature, making it useful for lunches, starters or side dishes.
Get the most out of this recipe
Timing notes
- Serve warm or at room temperature: The beetroot is especially good shortly after roasting, but the salad also holds well once cooled slightly.
- Let the beetroot absorb the dressing: Tossing the beetroot with the balsamic dressing while warm helps it take on more flavour before serving.
Make-ahead tips
- Keep the leaves separate: Store the dressed beetroot separately from the rocket and goat’s cheese so the leaves stay fresh.
- Assemble just before serving: Add the rocket, cheese and walnuts at the end to preserve their texture and contrast.
Ingredient notes
- Choose similar-sized beetroot: Small to medium beetroot roast more evenly when cut into similar wedges.
- Use a soft goat’s cheese: A creamy, crumbly goat’s cheese gives the best contrast against the earthy beetroot and sharp dressing.
Ingredient swaps
- Swap the cheese: Feta works well if you prefer a firmer, saltier finish.
- Change the crunch: Pine nuts can replace walnuts for a milder, more delicate texture.
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.
- Tip the beetroot onto a baking tray and toss with 1 tbsp of the olive oil and the black pepper. Roast for 35 to 45 minutes, turning once, until tender when pierced with a knife.
- Whisk the balsamic vinegar with the remaining olive oil in a mixing bowl. Add the warm beetroot and toss to coat, then leave for 5 minutes so it soaks up the dressing.
- Divide the rocket between plates and spoon over the dressed beetroot. Crumble over the goat cheese and scatter with the walnuts, serving warm or at room temperature.
Recipe notes
Tips
- If you want a softer, sweeter result, roast the beetroot a little longer until the edges start to caramelise.
- For a cleaner prep, wear gloves when handling beetroot to avoid staining your hands.
Substitutions
- Replace Goat cheese with feta cheese for a saltier, firmer topping.
- Replace Walnuts with pine nuts for a milder crunch.
Storage
- Refrigerate up to 2 days
- Store the roasted beetroot and dressing together in an airtight container, and keep the rocket and goat cheese separate. Assemble just before serving; if needed, bring the beetroot to room temperature for 20 minutes.
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Recipe overview
- Servings: 2 servings
- Total time: 55min (15min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Milk Tree nuts Walnuts
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