Roasted beetroot & goat's cheese salad

Roasted beetroot & goat's cheese salad

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(7 ratings)

Prep: 15 mins Cook: 20 mins

Easy

Serves 2

Tangy balsamic vinegar, sweet beetroot and creamy goat's cheese combine beautifully in this easy vegetarian salad that's sure to impress, containing four of your five-a-day

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal672
  • fat53g
  • saturates14g
  • carbs22g
  • sugars20g
  • fibre10g
  • protein21g
  • salt1.1g

Ingredients

  • 250g cooked beetroot, cut into wedges
    Beetroot

    Beetroot

    beat-root

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

  • 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…

  • 3 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…

  • 200g green beans, trimmed
  • 145g bag mixed leaves
  • ½ cucumber, peeled into ribbons
  • 100g goat's cheese round, halved horizontally
  • 50g walnuts, roughly chopped
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

Method

  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.

  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.

  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.

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

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Comments, questions and tips

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Che Guevaraa's picture
Che Guevaraa
6th Aug, 2020
5.05
Delicious! One of my keto favourites now. Goats cheese and walnut are a match made in heaven.
Katalin Kovacs's picture
Katalin Kovacs
19th Oct, 2019
5.05
This recipe is great and I made it sooo many times. I simplified it though. I get the ready to eat beetroot, chop it up and put it on some greens, same with the cucumber, then add the goat cheese and walnut and some glaze and my lunch is done.
Helen_mac_a
10th May, 2018
2.05
The idea of roasting the beetroot is nice and the different parts of the salad went pretty well together. But I felt the proportions and details were out. I washed 100g of salad leaves and served less still. My beans weren’t a nice texture done to these instructions, tough but wrinkled, I’d suggest giving them longer in water. The timing overall wasn’t bad, took about 35/40’minutes start to end with doing prep after getting the first things into oven. Worth taking the recipe as a basis but adjusting to your taste I guess.
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