UK
Beetroot & Goat Cheese Salad
A beautiful British salad combining earthy beetroot with creamy goat cheese.
~60 mintotal
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
Cooking Steps
Wrap whole beets in foil with a drizzle of oil. Roast at 200°C for 45-60 minutes. Cool, peel, and slice
Arrange lettuce and rocket on a serving platter
Place sliced beetroot over greens
Crumble cheese over the salad
Mix olive oil, balsamic glaze, honey, salt, and pepper. Drizzle generously
Top with nuts, seeds, or fresh herbs
Optional Enhancements
- Add walnuts or pumpkin seeds
- Add oranges or apples
- Add fresh herbs: dill or parsley
- Add roasted chickpeas for protein
Plant & Growing Tips
- 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
Natural Pest Control
- Garlic spray: repels aphids on lettuce and rocket
- Slugs: water early morning and use organic pellets
- Flea beetles on rocket: water soil often
Harvest
- Beetroot: Pull young for sweet tenderness. Leaves are edible
- Lettuce & Rocket: Harvest outer leaves first (cut and come again)
Storing & Freezing
Store components separately up to 3 days. Do not freeze.
