Goat's cheese and beetroot salad on plate with fork

Creamed goat's cheese & roast beetroot salad

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Prep: 20 mins Cook: 1 hr


Serves 2 - 3

Combine creamy goat's cheese, crisp apple and earthy beetroot for a simple salad that's bursting with flavour and colour – and it looks impressive plated up

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (3)

  • kcal534
  • fat42g
  • saturates12g
  • carbs25g
  • sugars12g
  • fibre4g
  • protein13g
  • salt0.8g
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  • 2 medium beetroot, washed



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ¼ small ciabatta loaf, thinly sliced
  • 100g ash log goat's cheese
  • 50g low-fat crème fraîche
  • ½ tsp picked thyme leaves
  • drizzle truffle oil (optional)
  • 1 red chicory
  • 1 Granny Smith apple
  • 1 tbsp chopped toasted hazelnuts
  • 1 orange, zested, to serve



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

For the dressing

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 shallot, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…


  1. Heat oven to 180C/160C fan/ gas 4. Roll the beetroot in half the olive oil in a small roasting tin, season, cover with foil and bake for 1 hr – check it’s cooked by pushing a knife into the beetroot, it should go in easily. Remove from the oven and leave to cool. Leave the oven on. Meanwhile, whisk all the dressing ingredients together. Place the ciabatta on a tray, drizzle with the remaining olive oil and bake for 8 mins until crisp, then leave to cool. When the beetroot is cool enough to handle, peel, cut into wedges and add to the dressing to lightly pickle. Can all be done up to two days ahead.

  2. Break the goat’s cheese into small chunks in a bowl, beat with a spoon, then add the crème fraîche, thyme, truffle oil, if using, and some cracked black pepper, then whisk until light and fluffy. Spoon into a piping bag and chill. Can be done two days ahead.

  3. Halve the chicory and remove the core with a sharp knife, then slice the leaves. Add to the bowl with the beetroot. Cut the cheeks off the sides of the apple and finely slice. To serve, pipe the goat’s cheese onto each plate, then build the beetroot up around it. Press the chicory into the cheese and spoon over the dressing, then add the apple. Break the croutons into random shapes and press into the cheese too. To finish, scatter over the nuts and orange zest.

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