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Roasted beetroot & goat's cheese salad

Roasted beetroot & goat's cheese salad

A star rating of 4.5 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal672
fat53g
saturates14g
carbs22g
sugars20g
fibre10g
protein21g
salt1.1g
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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

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.

Goes well with

Recipe from Good Food magazine, June 2016

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Overall rating

A star rating of 4.5 out of 5.11 ratings
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