Recipes
UK

Beetroot & Goat Cheese Salad

A beautiful British salad combining earthy beetroot with creamy goat cheese.

Beetroot & Goat Cheese Salad

Ingredients

  • 3-4 medium beetroot
  • 100g goat cheese
  • 2 handfuls mixed leaves (lettuce, rocket)
  • 1 tbsp balsamic glaze
  • 2 tbsp olive oil
  • 1 tsp honey or maple syrup
  • Salt & pepper

Method

  1. 1

    Wrap whole beets in foil with a drizzle of oil. Roast at 200°C for 45-60 minutes. Cool, peel, and slice

  2. 2

    Arrange lettuce and rocket on a serving platter

  3. 3

    Place sliced beetroot over greens

  4. 4

    Crumble cheese over the salad

  5. 5

    Mix olive oil, balsamic glaze, honey, salt, and pepper. Drizzle generously

  6. 6

    Top with nuts, seeds, or fresh herbs

Swaps & variations

  • Add walnuts or pumpkin seeds
  • Add oranges or apples
  • Add fresh herbs: dill or parsley
  • Add roasted chickpeas for protein

Storing & freezing

Store components separately up to 3 days. Do not freeze.

Grow it yourself

  • Beetroot: Sow April-July in rows. Likes loose, fertile soil. Thin seedlings early
  • Lettuce: Sow frequently spring-autumn. Prefers cooler temperatures
  • Rocket: Rapid grower. Loves rich soil and partial shade
  • Garlic spray: repels aphids on lettuce and rocket
  • Slugs: water early morning and use organic pellets
  • Flea beetles on rocket: water soil often
  • Beetroot: Pull young for sweet tenderness. Leaves are edible
  • Lettuce & Rocket: Harvest outer leaves first (cut and come again)

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