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Roasted Beetroot and Goats Cheese Salad

A classic combination that celebrates homegrown beetroot at its sweet, earthy best.

⏱ Prep: 10min 🔥 Cook: 60min 🍽 Serves: 4 📊 Easy 🍂 Autumn ✓ Free
Servings
4
⏱ 10 Prep
🔥 60 Cook

🥕 Ingredients

  • 6 medium beetroots, scrubbed
  • 100g soft goats cheese
  • 100g walnuts, toasted
  • 4 handfuls mixed salad leaves
  • 2 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • to taste salt and pepper

👩‍🍳 Method

1
Wrap whole beetroots in foil. Roast at 200°C for 50-60 minutes until tender. Cool, peel, and cut into wedges.
2
Whisk balsamic, olive oil, honey, and mustard for dressing. Season.
3
Arrange salad leaves on plates. Top with beetroot wedges.
4
Crumble goats cheese over. Scatter walnuts. Drizzle with dressing.
5
Serve immediately — once dressed, this does not keep.
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