Beetroot and goat’s cheese salad

Beetroot and goat’s cheese salad


Serves 4


  • 2-3 beetroot
  • 4 slices sourdough bread
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 2 tbsp parmesan, grated
  • 100g rocket
  • 100g soft goat's cheese

For the dressing:

  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey


Preheat oven to 180°C (160°C fan-forced). Remove leaves and stems from beetroot and wrap each bulb in foil. Place on a tray and bake for 40-50 minutes until tender. Check by piercing with a skewer. Once cool enough to handle, rub off skin and slice into wedges.

Remove crusts from bread and tear into bite-size pieces. Heat oil in a frypan and cook bread for 4-5 minutes, tossing often, until golden and crispy. Lower heat and add garlic. Cook for a further minute. Remove from heat and sprinkle with parmesan. Set aside.

For dressing, combine ingredients in a jar and shake well.

Toss rocket and beetroot with the dressing and place on serving platter. Crumble goats cheese over the top, add croutons and serve.

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Serving Suggestions


  • For a quicker version, you could use tinned baby beetroot.
  • If buying beetroot in bunches, you may be able to use the leaves in the salad instead of, or as well as, rocket.
  • Recipe by Greer Worsley, who blogs at Typically Red.

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