Roasted Beetroot & Goat's Cheese

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Source: BBC Good Food

15 min
20 min
Roasted Beetroot & Goat's Cheese

A delicious meat-free salad packed with flavour and texture.

Original recipe from BBC Good Food here.


- 250 g Cooked beetroot , cut into wedges

- 4 tbsp Olive oil

- 3 tbsp Balsamic Vinegar

- 200g green beans , trimmed

- 145g bag mixed leaves

- ½ cucumber , peeled into ribbons

- 100g goat's cheese round, halved horizontally

- 50g Walnuts, roughly chopped


1. Heat oven to 200 degress and put the beetroot in a roasting tin with 1 tbsp oil, 1 tbsp vinegar and plenty of seasoning.  Roast for 8 - 10 min until sticky.  Meanwhile, bring a pan of salted water to the boil, add the green beans, cook for 1 min, then drain.  Toss in with the beetroot and roast for a further 5 min.

2.  Meanwhile, make the dressing by combining the remaining oil and vinegar in a small bowl, and season well.  Put the mixed leaves and cucumber in a bowl and toss together with a little dressing.

3. Dip  both cheese halves in the chopped walnuts so the tops are covered, then pop in the roasting tin with the beetroot and green beans for a few mins to soften and roast the nuts.

4.  Pile the salad onto plates and serve with the remaining dressing drizzled over the top.


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