Beetroot and Goat Cheese Salad
Roasted beetroot with creamy goat cheese, rocket, toasted walnuts and a balsamic and honey dressing.
How to Cook Beetroot and Goat Cheese Salad
Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.
-
Heat the oven to 200°C / 390°F. Wrap the beetroot in foil and roast for 50 minutes until tender. Rub off the skins while warm and cut into wedges.
-
Toast the walnuts in a dry pan for 3 minutes.
-
Whisk the oil, balsamic vinegar, honey, mustard and salt. Toss the warm beetroot in a spoonful.
-
Arrange the rocket and beetroot on a platter, crumble over the goat cheese and walnuts and drizzle with the dressing.
Keep an Eye on These
- Peel the beetroot while warm.
- Dress the beetroot while warm.
- If your oven runs hot, check at 40 minutes.
- Watch the walnuts as they toast.
Good to Know About Beetroot and Goat Cheese Salad
It is a salad of strong contrasts: sweet, earthy beetroot against tangy, creamy goat cheese, peppery rocket and bitter walnuts. Each part holds its own, so none needs much help.
Roast the beetroot whole in foil for 50 minutes at 200°C, until a knife slides in, then rub off the skins while warm. Peel them while still warm, because the skin comes away in your fingers and does not once cold. Cut into wedges and dress at once with a spoon of the dressing, which they absorb.
Toast the walnuts in a dry pan for 3 minutes until they smell nutty. Watch them closely, since they go from toasted to burnt in seconds.
Whisk the oil, balsamic vinegar, honey and mustard. If your oven runs hot, check the beetroot at 40 minutes. Pile the rocket on a platter, add the beetroot and crumble over the goat cheese and walnuts, then drizzle with the rest of the dressing.
What to Serve It With
Crusty bread · Roast chicken · Grilled salmon · Dry white wine
Keeping Beetroot and Goat Cheese Salad
Best fresh. The beetroot keeps in the fridge for 4 days; assemble just before serving.
Quick Answers
How long does Beetroot and Goat Cheese Salad take to make?
About 1 hour 5 minutes in total — 15 minutes of preparation and 50 minutes of cooking. The recipe serves 4.
What are the key tips for making Beetroot and Goat Cheese Salad?
Peel the beetroot while warm. Dress the beetroot while warm. If your oven runs hot, check at 40 minutes. Watch the walnuts as they toast.
What should I serve with Beetroot and Goat Cheese Salad?
Crusty bread; Roast chicken; Grilled salmon; Dry white wine.
How should Beetroot and Goat Cheese Salad be stored?
Best fresh. The beetroot keeps in the fridge for 4 days; assemble just before serving.
Is Beetroot and Goat Cheese Salad suitable for a special diet?
This recipe is vegetarian. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Beetroot and Goat Cheese Salad?
About 433 kcal per serving, with 12 g protein, 22 g carbohydrate and 33 g fat. The figures are calculated from the ingredient list and are an estimate.
What's in a Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
Cooked this? Leave a review
Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
Related Recipes
More British cooking and lunch ideas from Weekly Delight.
Beer-Battered Fish and Chips
Beer batter that shatters, chips with a fluffy interior, and a proper mushy pea and tartare sauce alongside. The…
Shepherd's Pie
Lamb mince in a rich gravy under a piped mash with crisp golden ridges. Made with beef it is a cottage pie; the…
Roast Beef and Yorkshire Puddings
A rib of beef roasted to a rosy centre, rested properly, and carved thick, with Yorkshire puddings risen tall in…
English Scones
Tall, straight-sided scones that split cleanly by hand rather than needing a knife. Cold butter, a light hand and a…