RECIPES SALADS

Roast Beetroot, Walnut and Goats Cheese Salad

Summary

Servings 4
Time Needed Prep
Cook
Ingredients 16
Difficulty Easy

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Ingredients

  • For Roast Beetroot
  • 900 g Beetroot washed well, unpeeled
  • 3 Garlic Cloves crushed
  • 3 Thyme Sprigs
  • 2 tbsp Red Wine Vinegar
  • 1.5 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1/4 cup Water
  • For Salad
  • 3 tbsp Olive Oil
  • 1 tbsp Red Wine Vinegar
  • 130 g Spinach Leaves
  • 50 g Baby Beet Greens
  • 180 g Goats Cheese
  • 1/2 cup Walnuts chopped, and roasted if desired

Nutrition Information

Qty per
400g serve
Qty per
100g
Energy 387.01115079365kcalcal 96.731627654863kcalcal
Protein 16.365062288073gg 4.090370803405gg
Fat (total) 25.563327620522gg 6.3894342163956gg
 - saturated 10.923611602536gg 2.7303056462738gg
Carbohydrate 26.393053774141gg 6.5968203890752gg
 - sugars 18.705290616246gg 4.6752999322015gg
Dietary Fibre 6.6438157894737gg 1.6605906931543gg
Sodium 996.25228174603mgmg 249.0085998053mgmg

Nutritional information does not include the following ingredients: Thyme sprigs, Water

Please Note - Nutritional information is provided as a guide only and may not be accurate.

When you have a classic Aussie BBQ on your calendar, the salad to bring is this Roast Beetroot, Walnut and Goats Cheese Salad. It really highlights the stunning earthy flavours of the beetroot, far from the vinegary taste you might be used to of beetroot from the tin.

If you’re travelling with this one, toss the leaves in with the beetroot first, and add everything else later.

Method

  1. Preheat the oven to 180 degrees. Place the beetroot, garlic cloves, and thyme into a baking dish. Drizzle with olive oil and red wine vinegar and season with salt and pepper. Pour water into bottom of dish, and cover with aluminium foil, ensuring a good seal.

  2. Place in preheated oven and cook for 45 minutes. Beetroot are ready when a skewer can be slid easily into the centre.

  3. Remove from oven and allow to cool slightly. While still warm, slide your fingers (with slight pressure) over the beetroot to remove the skins. They should slip off, providing the beetroot aren't too cool. Cut into either chunks or slices, depending on your preference.

  4. To put the salad together whisk the olive oil and the red wine vinegar in a large bowl. Add some salt and pepper to taste. Drop beetroot into this mix.

  5. Arrange the spinach and beet leaves on a platter, and spoon dressed beetroot evenly across. Crumble goats cheese over and scatter walnuts evenly.

  6. Serve.

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About Author

Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at BarefootBeachBlonde.com, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

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