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    Home » Recipes » Salad

    Beetroot and Goats Cheese Salad

    By Dannii · Published 23rd July 2019 · Updated 30th April 2021 · 28 Comments · This post may contain affiliate links and generates income via ads · This site uses cookies · Post contains 1081 words. · About 6 minutes to read this article.

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    Jump to Recipe Print Recipe

    The sweetness of the beetroot and salty creaminess of the goats cheese make them the perfect combination for an easy salad. With a little crunch from the walnuts, this Beetroot and Goats Cheese Salad proves that salads are far more than just greens and they don't have to be boring. Great as either a side dish of a light lunch.

    A salad of beetroot, goat's cheese and walnuts, next to a ciabatta and a glass of water.

    We are all about the salads at the moment and we are on a mission to show just have versatile and filling a salad can be. Once you have a bed of subtly dressed greens, your options are almost endless. We like a mixture of textures with plenty of crunch, some creaminess and some chunky vegetables, and this beetroot salad ticks all the boxes.

    What I love about salad is the simplicity of them. You don't want to over complicate the flavours and have too much competing against each other. This is a hearty and filling salad that can either be serves on the side of chicken or fish or as a light lunch.

    Jump to:
    • Why should you try it?
    • Step by step
    • What beetroot to use
    • Beetroot salad dressing
    • What else can be added?
    • Can it be made in advance?
    • What to serve with this
    • Extra tips
    • More salad recipes
    • Recipe
    • Feedback

    Why should you try it?

    • A great way to use beetroot
    • Ready in just 5 minutes
    • Easy to adapt with different ingredients

    Step by step

    One: Make the salad dressing by combining the oil, balsamic, lemon juice, mustard and salt and pepper. Place the salad leaves in a large bowl and add the dressing. Mix well so that all the leaves are coated.

    A large plate with dressed salad leaves.

    Two:  Roughly chop the beetroot and add on top of the salad leaves.

    A large plate with dressed salad leaves topped with chopped beetroot.

    Three: Add the goats cheese...

    A large plate with dressed salad leaves topped with chopped beetroot and crumbled goat's cheese.

    Four: ...and walnuts. Season with salt and pepper (if desired) and it's ready to serve.

    A large plate with dressed salad leaves topped with chopped beetroot, crumbled goat's cheese and walnuts.

    What beetroot to use

    We made a shortcut with this salad and used ready cooked beetroot from a packet. Whilst we are all for making things from scratch, peeling beetroot, cooking for 40 minutes and having purple hands for the rest of the day is just a bit to much sometimes. So we buy it ready cooked.

    If you wanted to use raw beetroot, then peel and chop the beetroot in to chunks, mix with some olive oil (I like to add some balsamic too) and then roast for about 40 minutes until softened.

    Salad leaves topped with chopped beetroot, goats cheese and walnuts.

    Beetroot salad dressing

    A dressing can really make or break a salad, so it's important to put some thought in to it. There needs to be a delicate balance of oil and vinegar, some sweetness (in my opinion) and a little kick from some mustard goes a long way. It also needs to be seasoned correctly, so always do a taste test after adding salt and pepper.

    We use the best quality olive oil we can buy and often use balsamic vinegar because it has that touch of sweetness to it. Again, you want to use the best quality possible as you can really taste the difference.

    We also sometimes add a drizzle of honey over the finished salad which goes really well with the beetroot and goats cheese.

    What else can be added?

    The great thing about a salad is that you never have to make it the same way twice. Because this is quite a hearty and filling salad, we like to lighten it up by adding some orange or grapefruit slice to it. You could always add slices of strawberries or some blueberries to it.

    Feel free to change the cheese and nuts used too. You could use feta instead of a more traditional soft goats cheese and you could swap with walnuts for pecans or cashews. Want to give this salad a protein boost? Add some cooked chickpeas or quinoa.

    Beetroot and Goat's Cheese Salad on a wooden surface.

    Can it be made in advance?

    Yes, you can, but don't make it too far in advance though, as the beetroot will stain the goats cheese and make everything purple. Not that that's really a big deal, but it doesn't make it look its best.

    You could always dress the greens in advance and chop the toppings up and put in to separate bowls and then top just before serving.

    What to serve with this

    I think this salad is pretty perfect the way it is, but if you are serving it as a side salad then it would go well with grilled chicken or salmon. If you are having it as a light lunch, then we like some warm crusty bread on the side of it.

    Extra tips

    • If you don't want to have purple hands for the rest of the day, then wear gloves when chopping the beetroot.
    • You can swap the walnuts for pecans or cashews and use feta instead of a goats cheese log if you prefer.
    • Some cooked chickpeas give this salad a little protein boost.
    • We used ready cooked beetroot, but you can roast chunks of peeled beetroot with some olive oil for 40 minutes until softened.
    • Take this salad to the next level by adding a drizzle of honey over the finished salad.

    More salad recipes

    • Kale, Watermelon and Feta Salad
    • Easy Pear Salad
    • Chicken Pasta Salad
    • Cucumber Dill Salad (Mizeria)

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    DON’T FORGET TO RATE THE RECIPE ↓

    Recipe

    Beetroot and Goats Cheese Salad

    A delicious and light beetroot and goats cheese salad that should feature at every BBQ and picnic.
    The words low carb in a white circle.
    Low Carb
    4.56 from 45 votes
    Pin Print
    Course: Salad, Side Dish
    Cuisine: British
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Allergen:
    An illustration of a carton of milk.
    Dairy
    An illustration of a mustard bottle.
    Mustard
    An illustration of four different nuts.
    Nuts
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    Sulphites
    Servings: 2 people
    Calories: 274kcal
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    Ingredients

    UK Metric Measures - US Customary Measures
    • 100 g salad leaves
    • 100 g beetroot (ready cooked), chopped into chunks
    • 30 g goats cheese crumbled
    • 2 tablespoon olive oil
    • 2 tablespoon balsamic vinegar
    • 0.5 lemon (juice only)
    • 1 teaspoon dijon mustard
    • 1 pinch sea salt and black pepper
    • 30 g walnuts broken into pieces

    Instructions

    • Make the salad dressing by combining the oil, balsamic, lemon juice, mustard and salt and pepper. Place the salad leaves in a large bowl and add the dressing. Mix well so that all the leaves are coated.
    • Top with the beetroot...
    • ... Goats cheese...
    • ... and walnuts.

    Notes

    • If you don't want to have purple hands for the rest of the day, then wear gloves when chopping the beetroot.
    • You can swap the walnuts for pecans or cashews and use feta instead of a goats cheese log if you prefer.
    • Some cooked chickpeas give this salad a little protein boost.
    • We used ready cooked beetroot, but you can roast chunks of peeled beetroot with some olive oil for 40 minutes until softened.
    • Take this salad to the next level by adding a drizzle of honey over the finished salad.

    Nutritional Information

    Serving: 1portion | Calories: 274kcal | Carbohydrates: 13g | Protein: 6g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 6mg | Sodium: 159mg | Potassium: 369mg | Fiber: 3g | Sugar: 6g | Vitamin A: 725IU | Vitamin C: 28.4mg | Calcium: 57mg | Iron: 1.7mg
    Have you tried this recipe?Mention @hungryhealthyhappy on Instagram and tag #hungryhealthyhappy!
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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    Reader Interactions

    Comments

    1. Sarah

      September 18, 2021 at 1:28 pm

      You don’t need to peel raw beetroot before roasting - the skins are super easy to rub away/peel once they are cooked and cooled. Remember to wear gloves to avoid pink hands though. Lovely recipe.

      Reply
    2. Steph

      April 04, 2021 at 10:11 am

      5 stars
      Made this for dinner tonight and it was to die for! I added some roast pumpkin to it and I loved it

      Reply
    3. Cookilicious

      August 10, 2019 at 11:29 pm

      A salad recipe with nutrition info is a keeper! Thanks for sharing this.

      Reply
    4. Beth

      August 10, 2019 at 11:22 pm

      5 stars
      This looks so fresh and flavorful! Perfect for Summer but also a great festive side for Thanksgiving or Christmas!

      Reply
    5. Krissy Allori

      August 10, 2019 at 10:10 pm

      5 stars
      OMG! I am really looking forward to taking this to the next family cookout.

      Reply
    6. Andrea Metlika

      August 10, 2019 at 8:42 pm

      5 stars
      Beetroot and goat cheese with balsamic sounds amazing.

      Reply
    7. Cookilicious

      July 29, 2019 at 5:28 pm

      Love how colorful and flavorful this salad is!

      Reply
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