Beetroot and Goat’s Cheese Salad Recipe

This beetroot and goat’s cheese salad is a sophisticated yet simple dish that’s perfect as a seasonal starter or light main. The earthy sweetness of roasted beetroot pairs beautifully with the tangy creaminess of goat’s cheese, the crunch of toasted walnuts, and the peppery bite of fresh rocket leaves.

Ingredients (Serves 4):

• 4 medium beetroots (about 500g), washed
• 150g creamy goat’s cheese, crumbled or sliced
• 50g rocket leaves
• 50g walnuts, toasted
• 2 tbsp olive oil (plus extra for roasting)
• 1 tbsp balsamic vinegar
• 1 tsp honey (optional, for extra sweetness)
• Salt and freshly ground black pepper, to taste

Instructions:

1. Roast the Beetroot:

   • Preheat your oven to 200°C (180°C fan/gas mark 6).
   • Wrap each beetroot in foil, drizzle with a little olive oil, and place on a baking tray. Roast for 45-60 minutes, or until tender when pierced with a knife.
   • Once cooled, peel the beetroot (the skin should slip off easily). Slice into wedges or rounds.

2. Toast the Walnuts:

   • Heat a dry frying pan over medium heat. Add the walnuts and toast for 2-3 minutes, stirring frequently, until golden and fragrant. Set aside to cool.

3. Prepare the Dressing:

   • In a small bowl, whisk together the olive oil, balsamic vinegar, honey (if using), and a pinch of salt and pepper.

4. Assemble the Salad:

   • Arrange the rocket leaves on a large serving plate or individual plates.
   • Layer the roasted beetroot slices and goat’s cheese over the rocket.
   • Sprinkle the toasted walnuts on top.

5. Dress and Serve:

   • Drizzle the dressing over the salad just before serving.
   • Add a final sprinkle of salt and freshly ground black pepper to taste.

Serving Suggestions:

• Serve with crusty bread for a more filling starter or as part of a buffet spread.
• Add some orange segments or pomegranate seeds for a burst of colour and freshness.