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Goat’s cheese, beetroot and walnut salad

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A light and easy-to-make salad that's perfect for parties and barbecues.
Serves
2
Prep
15 minutes
Cook
25 minutes
Each 225g serving contains (excludes serving suggestion)
KCal
322
Carbs
15.7g
Fibre
4.0g
Protein
14.9g
Fat
21.3g
Saturates
10.00g
Sugars
15.0g
Salt
1.00g
Portion Fruit & Veg
1
Ingredients
Ingredients
3–4 raw beetroots depending on size (approx 250g)
2 tsp olive oil
60g bag rocket
100g goat's cheese
1 heaped tbsp walnuts
juice half lemon
2 tsp runny honey
freshly ground black pepper
Method
  1. Preheat the oven to 200ºC/gas 6. Wash, then top and tail the beetroots, and cut into quarters (no need to peel them). Mix the beetroot with the olive oil, spread out on a baking tray and bake in the oven for 25 minutes. Allow to cool, remove the skins, cut into chunks and reserve.
  2. Meanwhile, arrange the rocket leaves on a large platter.
  3. Place pieces of beetroot on top and crumble the goat's cheese evenly over the salad. Next, scatter with the walnuts.
  4. Finally, drizzle with the lemon juice and honey. Season with black pepper. (Do this final stage just before serving, everything else can be done in advance.)
Chefs tips
  • To cut down on the amount of fat in this recipe, add more beetroot and rocket leaves, and reduce the quantity of nuts and cheese that you use.
  • This recipe also works well with chunks of roasted carrots or butternut squash.
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