Ingredients
For the Salad
For Roasting
For the Dressing
Method
This vibrant salad combines sweet roasted beetroot, creamy goat's cheese, peppery salad leaves, and crunchy walnuts, all finished with a simple balsamic dressing. It's ideal as a light lunch, starter, or elegant side dish.
Step 1: Prepare the Beetroot
Preheat the oven to 200°C (180°C fan).
Place the beetroot wedges in a roasting tray.
Drizzle with 1tbsp olive oil.
Sprinkle over the dried thyme, salt, and black pepper.
Toss until evenly coated.
Step 2: Roast the Beetroot
Roast for 35 to 40 minutes until tender and lightly caramelised.
Turn the beetroot halfway through cooking for even roasting.
Remove from the oven and allow to cool for 10 minutes.
Step 3: Make the Dressing
In a small bowl, combine:
2tbsp extra virgin olive oil
1tbsp balsamic vinegar
1tsp honey
1tsp Dijon mustard
Add the salt and black pepper.
Whisk until smooth and well combined.
Step 4: Assemble the Salad
Arrange the mixed salad leaves on a large serving platter or bowl.
Scatter the sliced red onion over the leaves.
Add the warm roasted beetroot evenly across the salad.
Step 5: Add the Toppings
Sprinkle the crumbled goat's cheese over the beetroot.
Scatter the chopped walnuts across the salad.
Finish with the chopped fresh parsley.
Step 6: Dress and Serve
Drizzle the dressing evenly over the salad.
Toss gently if serving in a bowl, or leave layered if serving on a platter.
Serve immediately while the beetroot is still slightly warm.
Serving Suggestions
Serve alongside grilled chicken or roasted lamb.
Pair with crusty sourdough bread.
Add 100g cooked lentils for a more substantial meal.
Enjoy with a glass of chilled sparkling water with lemon.
