Home
Recipes
Goat's cheese salad with roasted beetroot

Roasted beetroot & goat's cheese salad

Goat's cheese salad with roasted beetroot

Name: Goat's cheese salad with roasted beetroot
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 250g cooked beetroot cut into wedges; 4 tbsp olive oil; 3 tbsp balsamic vinegar; 200g green beans trimmed; 145g bag mixed leaves; ½ cucumber peeled into ribbons; 100g goat's cheese round, halved horizontally; 50g walnuts roughly chopped

Chelsie Collins

Save recipe

Serves 2

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.5 out of 5.16 ratingsRate

loading...

Tangy balsamic vinegar, sweet beetroot and creamy goat's cheese combine beautifully in this easy vegetarian salad. It also contains four of your five-a-day

Gluten-free

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Strawberry & white balsamic ice cream

A star rating of 3 out of 5.2 ratings

Green cucumber & mint gazpacho

A star rating of 4.2 out of 5.18 ratings

Eton mess cake

A star rating of 4.5 out of 5.28 ratings

Ingredients

Nutrition

Units:

MetricUS

250g cooked beetroot

cut into wedges
4 tbsp olive oil
3 tbsp balsamic vinegar
200g green beans

trimmed
145g bag mixed leaves
½ cucumber

peeled into ribbons
100g goat's cheese

round, halved horizontally
50g walnuts

roughly chopped

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal672
fat53g
saturates14g
carbs22g
sugars20g
fibre10g
protein21g
salt1.1g

Method

step 1

Heat oven to 200C/180C fan/gas 6 and put the beetroot in a roasting tin with 1 tbsp oil, 1 tbsp vinegar and plenty of seasoning. Roast for 8-10 mins until sticky. Meanwhile, bring a pan of salted water to the boil, add the green beans, cook for 1 min, then drain. Toss in with the beetroot and roast for a further 5 mins.
step 2

Meanwhile, make the dressing by combining the remaining oil and vinegar in a small bowl, and season well. Put the mixed leaves and cucumber in a bowl and toss together with a little dressing.
step 3

Dip both cheese halves in the chopped walnuts so the tops are covered, then pop in the roasting tin with the beetroot and green beans for a few mins, to soften and toast the nuts.
step 4

Pile the salad onto plates and serve with the remaining dressing drizzled over the top.

Recipe from Good Food magazine, June 2016

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.5 out of 5.16 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now