Do you remember how I said that I don’t care much for the taste of beetroot. Well… I take it back somewhat with this beetroot and goats cheese salad. It turns out that I can’t resist anything with a goats cheese and balsamic syrup combination, even when beetroot is added to the mix. I’d make the salad again but tweak it slightly next time.
As I liked it the taste of it so much, I thought I’d make a feature out of this salad: I found it tucked away in the corner of the BBC good food recipe for the beetroot risotto that I made, labelled as another dish that I could TRY out. So I nicked a few beetroot quarters and rustled up this salad as a lunchtime warm up for my piece de resistance – the fuschia risotto. I won’t say it here, but you can imagine what all this beetroot eating did to my insides!
I’ve added some notes to myself in italics. You could try them out as well, if you fancy, or not. Roasted Beetroot and Goats Cheese Salad, adapted from BBC Good Food – serves 2.
- 250g raw beetroot – about 3 medium sized beetroots.
- 2 plates of salad leaves. I had rocket, lambs lettuce and some other lettuce leave (i’ve looked it up – it’s oak leaf lettuce).
- 100g goats cheese
- Balsamic Syrup/Glaze
- 2 parts Extra Virgin Olive Oil to
- 1 part Balsamic Vinegar
- Salt and Pepper
1. Preheat the oven to 180C/350F Gas Mark 4 and line a baking tin with foil.
2. Wash, peel, cut and quarter the beetroot*. Coat them with olive oil and season with salt and pepper and roast for 45 mins. Add some extra flavours – could try a herb like rosemary or thyme; honey; balsamic vinegar
*I’ve read that you can peel the skin off a beetroot quite easily once it’s been roasted but I’ve yet to try that method.
3. Wash and dry some fresh salad leaves. Make a dressing from 2 parts olive oil to 1 part balsamic vinegar, seasoned with salt and pepper but don’t add it just yet. I’d also be keen to try some pumpkin or walnut oil on this salad, just to see what it tastes like with it.
4. When 40 minutes of beetroot roasting time has passed, place a hefty slice of goats cheese on a baking sheet lined with greaseproof or baking paper (makes getting the goats cheese off much easier) and pop it into the oven for 7 mins.
5. Take the beetroot and goats cheese out the oven. Arrange the roasted beetroot on top (I chose the ones that looked a bit more crisp and caramelised) of the salad leaves. Drizzle the dressing on top. Then, slide the bubbling goats cheese on top. Scatter some nuts on top – maybe some walnuts or pine nuts.
6. Scoosh some lovely balsamic syrup around the salad and… Ta Da! Absolutely delicious.
My tip to you – Don’t miss out the balsamic syrup: it completes the dish by bringing all the flavours together.