Beetroot and Goat's Cheese Rocket Salad

Crunchy beetroot, soft avocado and tangy cheese combine in this seasonal salad.

  • Preparation Time20 mins
  • Cooking Time12 mins
  • Serves4
  • DifficultyEasy
60ml balsamic vinegar
3 tbsp shallots, thinly sliced
1 tbsp honey
75ml extra-virgin olive oil
Salt and freshly ground black pepper
6 medium beetroot, cooked and quartered
600g fresh rocket
60g walnuts, toasted, coarsely chopped
50g dried cranberries or dried cherries
1/2 avocado, peeled, pitted, and cubed
90g soft fresh goat cheese, coarsely crumbled

Line a baking sheet with foil. Preheat the oven to 220°C / gas mark 8.

Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beetroot on the prepared baking sheet and roast until the beetroot are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.

Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop four plates. Arrange the beetroot around the salad. Sprinkle with the avocado and goat cheese, and serve.

Goat Cheese and Beet Salad

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