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Beetroot Salad with Goat Cheese
Roasted British beetroot with creamy goat cheese and a balsamic dressing. Wrapping the beetroot tightly in foil to roast, rather than boiling it, concentrates the sweetness instead of washing it out.
Total time
70 min
Prep
10 min
Cook
60 min
Difficulty
easy
Cuisine
British
vegetarian
Ingredients
800gbeetroot, trimmed
150gsoft goat cheese
100grocket
1/3 cupwalnuts, toasted
3 tbspbalsamic vinegar
2 tbsphoney
4 tbspolive oil
salt and pepperto taste
Instructions
1
Wrap beetroot in foil. Roast at 180°C for 1 hour. Peel and dice.
2
Whisk balsamic, honey and olive oil. Season.
3
Arrange rocket on a platter. Top with beetroot.
4
Crumble goat cheese over. Scatter walnuts.
5
Drizzle with dressing.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
520
Protein
15g
Fat
38.2g
Carbs
34.2g
Fiber
7.3g
Sodium
303mg
Reviews
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