Goat's Cheese and Beetroot Salad

This unusual salad balances the goat's cheese and beetroot flavours to perfection.


  • 200 g goats cheese
  • 4 large beetroots (roasted in their skins and peeled)
  • 1 tblsp olive oil
  • 20 g pine nuts
  • 100 g rocket leaves
  • for the vinaigrette
  • 2 tblsp white wine vinegar
  • 6 tblsp extra virgin olive oil
  • salt and freshly ground black pepper


  1. Pre-heat the oven to 180°C (Gas 4).
  2. Wash the beets, dry on kitchen roll and lightly brush with oil.
  3. Season with salt and pepper and place on a baking tray and roast in the oven for about 45 minutes or until just tender.
  4. Set aside and leave to cool.
  5. Toast the pine nuts on a large baking tray for 3-4 minutes until brown.
  6. Trim and peel the cooled beets and slice three of them very thinly and dice the remaining one.
  7. Make the vinaigrette, by whisking the vinegar, olive oil and seasoning until thick and lastly, break the goat’s cheese into rough, small chunks.
  8. Place the diced beetroot in a bowl with the rocket, pine nuts and crumbled goat’s cheese.
  9. Place a circle of thinly sliced beetroot on the plate and place a mound of mixed salad on top.
  10. Drizzle everthing with the vinaigrette and serve.


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