Roasted Beetroot Salad with Goat’s Cheese and Walnuts
Sweet roasted beetroot, tangy cheese and crunchy walnuts in a colourful, satisfying salad.
Many of us only buy beetroot for borscht or a garlicky salad. This recipe shows another side of it: roasted in foil, beetroot turns sweet, tender and almost fruity.
A balance of flavours
- Sweet: beetroot and honey.
- Salty: the cheese.
- Sharp: balsamic vinegar.
- Crunchy: walnuts and radishes.
Together these four elements turn a humble root vegetable into a restaurant-worthy salad.
Nutrition
Per serving (≈ 210 g). Approximate values.
How to make it
4 steps · start a timer right inside a step
Roast the beetroot
Scrub the beetroots, wrap each in foil and roast at 200°C for 45–60 minutes until a knife slides in easily. Roasted beetroot is sweeter and more aromatic than boiled.
Peel and slice
Let the beetroot cool slightly, then slip off the skins (gloves help). Cut into wedges or thick rounds and, while still warm, toss with salt, pepper and half the vinegar.
Toast the walnuts
Toast the walnuts in a dry pan for 3–4 minutes until fragrant, then roughly chop. Whisk the olive oil, remaining vinegar and honey for the dressing.
Arrange on a platter
Spread the leaves on a platter and top with the beetroot and thinly sliced radishes. Crumble over the cheese, scatter with walnuts and drizzle with the dressing.
Cook’s tips
- 1Pumpkin seeds are a good swap for walnuts.
- 2Strained yoghurt (labneh) works instead of cheese.
- 3Wear gloves to avoid pink fingers.
- 4Add a teaspoon of Dijon mustard to your vinaigrette to act as an emulsifier, which helps the dressing cling to the leaves rather than pooling at the bottom of the platter.
Serving & storage: Present this salad alongside crusty sourdough or grilled chicken for a complete meal. Leftovers can be kept in an airtight container in the fridge for up to two days, though it is best to add the walnuts just before serving to keep them crunchy.
Making it ahead
Roast the beetroot up to two days ahead and keep it in the fridge. Assemble just before serving, though, or the beetroot will stain the cheese pink.
The takeaway
This salad is as pretty as it is healthy. Serve it on a big platter, and it will be the most colourful thing on the table.
