Marinated beetroot with grilled goat's cheese

Marinated beetroot with grilled goat's cheese

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(15 ratings)

Prep: 10 mins Cook: 5 mins Plus marinating


Serves 4
Earthy beetroot works perfectly with creamy goat's cheese for an easy but impressive starter

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal293
  • fat25g
  • saturates8g
  • carbs10g
  • sugars9g
  • fibre2g
  • protein9g
  • salt0.77g
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  • 6 tbsp olive oil, plus extra for greasing
    olive oil

    Olive oil

    ol-iv oyl

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

  • 3 tbsp red wine vinegar
  • 1 tsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 tsp thyme leaves
  • 4 raw beetroot, peeled and very thinly sliced on a mandoline or with a food processor slicing attachment



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

  • 2 x 100g vegetarian goat's cheese rounds with rind, halved horizontally
  • 4 handfuls rocket



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…


  1. Mix the oil, vinegar, sugar and thyme in a shallow dish and season well. Add the sliced beetroot and marinate for at least 1 hr or overnight, if you like.

  2. Heat grill to high. Season the goat’s cheese slices, then place on an oiled baking tray and grill for 2-3 mins until golden and melting.

  3. Lift out the beetroot, reserving the marinade, and divide between 4 plates. Top with the rocket, a round of goat’s cheese and a little more rocket. Drizzle with the marinade and serve.

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Comments, questions and tips

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17th Nov, 2019
Taking this to a friends today so after reading the comments tried raw beetroot and then cooked (roasted in foil in oven) beetroot and left to marinade overnight. Forgot to put the raw in the fridge and the difference in taste was surprising. The raw tasted overpoweringly of Vinegar, the cooked was OK (but still a bit too vinegary for me). So decided to use cooked and did a balsamic, oil, Dijon, sugar and thyme marinade - spot on!
22nd Apr, 2017
This salad is such a surprise!.. Although i did modify like this: used prepared organic beetroots that i sliced with the mandolin slicer in waffle shape, and i also used the -real- thing -goat cheese... Also, i added a few drops of Mango flavoured white balsamic vinegar. I can eat this salad for everrrr! :)
23rd Jul, 2016
Fantastic starter, easy to make and tasted gorgeous! I loved the crispness of raw thing beetroot slices, they provide a great contrast to the melting goat's cheese. I'd imagine it would all get a bit mushy if you cooked the beetroot first...
1st Jan, 2016
Great starter. Wrapped the goats cheese in parma ham as suggested in another comment. Used cooked beetroot thinly sliced. It was delicious and everyone enjoyed it.
8th Dec, 2015
Lovely taste and looks fantastic. Think my beetroot slices were too thick as seemed a bit too hard which made me decide to roast them to soften slightly. Next time I am going to grate the beetroot if I can't slice thinner and see if that works better for me. Overall though everyone loved this.
marmiteetponpon's picture
10th Mar, 2014
that's another one :)!!
24th Jul, 2013
Absolutely delish. I used golden beetroot freshly dug from the allotment and marinaded it for more than 24 hours. It wasn't chewy at all. I served it with nasturtium leaves (as i had them on the plot) and couscous mixed with peas and red onion for our main but I'd do it again as a starter just with the rocket, beets and melted goats cheese. Lovely.
10th Mar, 2013
I really enjoyed. The beets are stunning and I found them lovely and crisp. The leftovers will be eaten with salad during the week. I would make again but wouldn't drizzle the marinade over again. This just made the vinegar too prominent and overpowered the goats cheese. My nan (with false teeth) did find the beets too chewy, so maybe if you have any false teeth coming round, used pre-cooked.
18th Feb, 2013
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