ROASTED BEETROOT & GOAT CHEESE SALAD
This roasted beetroot and goat cheese salad is a stunning blend of earthy, tangy and crunchy textures. Sweet roasted beetroot pairs beautifully with the creamy goat cheese, while chopped walnuts add a delightful crunch. A drizzle of balsamic vinegar and olive oil enhances the natural flavours, making this dish both simple and elegant. Whether served as a refreshing side, appetiser or light meal, this salad is a perfect balance of taste and nutrition. It’s ideal for summer gatherings and dinner parties or as a nutritious lunch option.
RECIPE CATEGORY
Appetiser, Brunch, Side Dish, Light Meal
SERVING SIZE
1
CUISINE
Mediterranean, European
PREPARATION/TECHNIQUES
No-Cook, Quick & Easy, One-Bowl
OCCASION/HOLIDAY
Summer, Anniversary, Dinner Party, Picnic, Brunch, Christmas, Thanksgiving
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegetarian, Gluten-Free, High Fibre, Low Carb
DISH TYPE
Salad, Appetiser, Light Meal
INGREDIENTS
The following are the ingredients we need to prepare this roasted beetroot & goat cheese salad.
- 1 small beetroot, cooked and diced
- 30g goat cheese, crumbled
- 1 tbsp walnuts, chopped
- 1 tsp olive oil
- 1 tsp balsamic vinegar
- Salt & pepper, to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 180 kcal
- Protein: 7g
- Carbohydrates: 14g
- Fats: 12g
- Fibre: 3g
- Sodium: 250mg
PREPARATION
- Prepare The Beetroot: If fresh beetroot is used, cook it by boiling or roasting until tender. Let it cool, then dice.
- Chop The Walnuts: Roughly chop the walnuts for added crunch.
- Assemble The Salad: Place the diced beetroot in a bowl or serving plate.
- Add Goat Cheese: Crumble the goat cheese over the beetroot.
- Drizzle The Dressing: Pour the olive oil and balsamic vinegar over the salad.
- Season To Taste: Sprinkle with salt, pepper and chopped walnuts.
- Serve Immediately: Enjoy fresh or refrigerate for a more chilled experience.
PREP TIME
5 minutes
COOKING TIME
None (unless cooking fresh beetroot)
TIPS
Here are some tips to help you prepare this roasted beetroot & goat cheese salad.
- Use Pre-Cooked Beets: Save time by using store-bought cooked beetroot.
- Toast The Walnuts: Lightly toast walnuts for extra flavour and crunch.
- Balance The Flavours: Adjust balsamic vinegar based on your sweetness preference.
- Add Freshness: Mix in arugula or spinach for extra greens.
- Make It Heartier: Add cooked quinoa or lentils for a more filling dish.
VARIATIONS
- Add Citrus: Include orange or grapefruit segments for a refreshing twist.
- Make It Dairy-Free: Swap goat cheese for avocado or dairy-free cheese.
- Try Different Nuts: Replace walnuts with pecans, almonds or pine nuts.
- Use A Different Dressing: Swap balsamic for honey mustard or lemon vinaigrette.
- Enhance The Crunch: Sprinkle with pumpkin seeds or pomegranate arils.
PREPPING AND STORAGE
- Fridge Storage: Store in an airtight container for up to 2 days.
- Keep Ingredients Separate: If meal-prepping, store dressing and toppings separately to maintain freshness.
- Avoid Freezing: Beetroot changes texture when frozen.
- Best Served Fresh: For optimal taste and texture, enjoy immediately after preparing.
- Chill For Extra Refreshment: Refrigerate for 15 minutes before serving for a cool, crisp salad.