Roasted beetroot & goat’s cheese salad

Tangy balsamic vinegar, sweet beetroot and creamy goat's cheese combine beautifully in this easy vegetarian salad that's sure to impress, containing four of your five-a-day

  • Prep:15 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 672
  • fat 53g
  • saturates 14g
  • carbs 22g
  • sugars 20g
  • fibre 10g
  • protein 21g
  • salt 1.1g


  • 250g 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 200C/180C fan/gas 6 and put the beetroot in a roasting tin with 1 tbsp oil, 1 tbsp vinegar and plenty of seasoning. Roast for 8-10 mins 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 mins.

  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 toast the nuts.

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

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