Skip to Content

Beetroot And Goats Cheese Salad

Sharing is caring!

A completely mouthwatering dish, our Roasted Beetroot And Goats Cheese Salad is absolutely delicious and totally addictive.

Oh my goodness! If you LOVE goats cheese then you’re just going to adore this simple, yummy salad.

The sweet, caramelised beetroot wedges go so perfectly with the tangy, creaminess of the warm goats cheese, which we drizzle in hot honey just before baking. It’s just so good!

Simply served with garlicky bruschetta for dipping into the goats cheese and a scattering of rocket leaves and walnuts. This warm goats cheese walnut beetroot salad is a total hit!

And, it’s super easy to make too! Perfect as a goats cheese starter.

Beetroot and goats cheese salad with bread on a plate scattered with rocket leaves and walnuts

Get more easy lunch recipes here

Beetroot And Goats Cheese Salad Ingredients

You’ll just need a handful of tasty ingredients to throw together our warm goats cheese and walnut salad.

  • 1 tbsp olive oil – plus extra for drizzling over salad
  • 200g cooked beetroot – choose the packs that are not in vinegar
  • 2 tsp hot honey
  • 50g rocket leaves
  • 50g walnuts
  • Salt and Black Pepper

Get more easy salad recipes here

Equipment Needed To Make Goat Cheese Salad

  • Chopping board
  • Vegetable knife
  • Roasting tin
  • Tablespoon
  • Teaspoon
  • Serving platter

How To Make Beetroot And Goats Cheese Salad

You’re going to love how simple this goats cheese beetroot salad is to make.

Beetroot and goats cheese salad with bruschetta on a plate scattered with rocket and walnuts

Step One – Roast the beetroot

  • Preheat the oven to 200C / 400F / Gas Mark 6
  • Take the cooked beetroot and slice into chunky wedges. Toss in the olive oil and then spread out in a roasting tin. Roast in the oven for around 20 minutes until they start to caramelise and go sticky around the edges.

Step Two – Warm the goats cheese

  • Slice the goats cheese in half horizontally so you have two fat discs of cheese.
  • Drizzle the cheese with the hot honey. Then place into the roasting tin with the beetroot and just cook for the last few minutes of roasting the beetroot – just until the honey starts to bubble and the cheese just starting to melt.

Step Three – Serve the warm beetroot and goats cheese starter

  • Take the serving platter and scatter over the rocket leaves, then slide the two discs of warm, sticky goats cheese onto the plate. Scatter over the roasted beetroot wedges and walnuts. Drizzle over some extra virgin olive oil and season with salt and black pepper.

What To Serve With Beetroot And Goats Cheese Salad

I just don’t think you can go wrong with some sort of bread alongside this cheese salad. I like to serve with garlicky bruschettas.

Simply toast some slices of sourdough, then rub the surface with a clove of peeled garlic. Then drizzle over some extra virgin olive oil. They’re perfect for scooping up the warm, melty goats cheese.

It also goes great with fresh, crusty bloomer, French baguette or even some nice focaccia bread.

Beetroot And Goats Cheese Salad Recipe Variations

Fancy making things a little differently? Try…

  • Pressing the goats cheese into crushed walnuts before baking.
  • Swap the rocket for spinach or watercress.
  • Try adding in some sun dried tomatoes or black olives.

Get all our tasty vegetarian recipes here

More Beetroot Recipes To Make

Delicious beetroot recipes we think you’ll really enjoy!

Are You Looking For Some Tasty Family Meal Ideas?

Check out our meal planning here – it’s filled with recipes, meal planning tips and pre-filled printable meal plans weekly or seasonally. We’ve got hundreds of the BEST family recipes your whole family will LOVE!

Yield: Serves 2

Beetroot And Goats Cheese Salad

Beetroot and goats cheese salad with bruschetta on a plate scattered with rocket and walnuts

A super easy and completely delicious roasted beetroot and goats cheese salad with hot honey drizzle.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 tbsp olive oil
  • 200g cooked beetroot
  • 100g goats cheese
  • 2 tsp hot honey
  • 50g rocket leaves
  • 50g walnuts
  • Pinch sea salt
  • Pinch black pepper

Instructions

  1. Preheat the oven to 200C / 400F / Gas Mark 6
  2. Take the cooked beetroot and slice into chunky wedges. Toss in the olive oil and then spread out in a roasting tin. Roast in the oven for around 20 minutes until they start to caramelise and go sticky around the edges.
  3. Slice the goats cheese in half horizontally so you have two fat discs of cheese.
  4. Drizzle the cheese with the hot honey. Then place into the roasting tin with the beetroot and just cook for the last few minutes of roasting the beetroot – just until the honey starts to bubble and the cheese just starting to melt.
  5. Take the serving platter and scatter over the rocket leaves, then slide the two discs of warm, sticky goats cheese onto the plate. Scatter over the roasted beetroot wedges and walnuts. Drizzle over some extra virgin olive oil and season with salt and black pepper.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 421Total Fat: 34gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 23mgSodium: 374mgCarbohydrates: 19gFiber: 4gSugar: 14gProtein: 15g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

Love to Instagram your food?

Follow me on Instagram for more delicious recipe inspiration daily!

Get more delicious meal ideas and easy recipes here

Skip to Recipe