top of page

Beetroot salad with walnut and goat cheese

Prep Time:


Cook Time:


4 Sevings


About the Recipe


  • 2 bunches medium beetroot, (about 680g) tops trimmed

  • Salt and freshly ground black pepper

  • 2 tablespoons red wine vinegar

  • 80ml extra-virgin olive oil

  • 70g walnuts

  • 1 bunch rocket, trimmed and torn

  • 1/2 medium head escarole, torn

  • 115g goat cheese, (preferably aged goat cheese) crumbled


Step 1

Put the beetroot in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beetroot are cool enough to handle, peel them--the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges.

Step 2

Whisk the vinegar with salt and pepper, to taste, in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing. Toss the cut beetroot in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours.

Step 3

Preheat the oven to 180C/Gas Mark 4. Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool.

Step 4

Toss the rocket and escarole with the beetroot and divide among 4 plates. Scatter the walnuts and goat cheese on top. Serve.


bottom of page