BEETROOT AND GOAT CHEESE SALAD
This colourful salad combines earthy and tender beetroot with creamy goat cheese and crunchy walnuts, all brought together by a zesty balsamic dressing. The peppery rocket and tender baby spinach add freshness and a slight bite, balancing the sweetness of the beets and the tang of the cheese. Each forkful of beetroot and goat cheese salad delivers a harmonious blend of textures and flavours, making it perfect as a light lunch, elegant side or picnic favourite. This cheese salad is ready in just minutes with minimal fuss. This dish highlights the simple and wholesome ingredients in a way that feels both sophisticated and approachable.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
No‑Cook
OCCASION/HOLIDAY
Spring, Picnic, Summer
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegetarian, Healthy, Quick & Easy, High Fibre
DISH TYPE
Salad
INGREDIENTS
- 2 tablespoons balsamic dressing
- ½ cup cooked beetroot, diced
- 2 tablespoons goat cheese, crumbled
- 2 tablespoons chopped walnuts, toasted
- ¼ cup rocket
- ¼ cup baby spinach
FULL NUTRITIONAL INFORMATION
- Energy 260 kcal
- Protein 7 g
- Carbohydrate 18 g
- Fat 18 g
- Saturated fat 4 g
- Fibre 4 g
- Sugar 10 g
- Sodium 200 mg
PREPARATION
- Arrange The Greens: Place ¼ cup of rocket and ¼ cup of baby spinach in a medium bowl, gently tossing to combine.
- Add The Beetroot: Spoon ½ cup of diced, cooked beetroot on top of the greens, distributing evenly to showcase its vibrant colour.
- Drizzle The Dressing: Pour 2 tablespoons of balsamic dressing in a steady stream over the salad, ensuring both the greens and beetroot are lightly coated.
- Sprinkle The Cheese: Crumble 2 tablespoons of goat cheese over the dressed salad, creating creamy pockets throughout.
- Top With Walnuts: Scatter 2 tablespoons of toasted, chopped walnuts over the cheese for added crunch and nutty aroma.
- Toss Gently: Using salad servers or two large spoons, fold the ingredients once or twice to combine without bruising the leaves.
- Season If Needed: Taste and, if desired, add a pinch of sea salt or a crack of black pepper to enhance the flavours.
- Rest Briefly: Let the salad rest for one minute to allow the dressing to mingle without wilting the greens.
PREP TIME
10 minutes
COOKING TIME
0 minutes
TIPS
- Toast Nuts Ahead: Warm walnuts in a dry pan until fragrant to deepen their flavour.
- Pat Beetroot Dry: Remove excess moisture to prevent diluting the dressing.
- Use Fresh Greens: Crisp rocket and spinach elevate texture to avoid leaves past their prime.
- Drizzle Slowly: Adding dressing gradually helps achieve an even coating without overdressing.
- Crumble Cheese by Hand: Creates varied textures and prevents over-mixing the salad.
- Serve Immediately: Best enjoyed fresh to maintain the crispness of the leaves and crunch of the nuts.
VARIATIONS
- Fruit Boost: Add 2 tablespoons of sliced strawberries or orange segments for sweetness.
- Protein Lift: Stir through 2 tablespoons of cooked quinoa or chickpeas for extra protein.
- Herb Twist: Mix in chopped parsley or basil to change the herbal profile.
- Cheese Swap: Replace goat cheese with crumbled feta or blue cheese for a bolder tang.
- Seed Sprinkle: Use pumpkin or sunflower seeds instead of walnuts for texture variation.
PREPPING AND STORAGE
- Fridge: Store components separately in airtight containers for up to two days. Assemble and dress the salad just before serving to retain freshness.
- Freezer: Not recommended because freezing alters the texture of greens and nuts.